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    You are in: Home / Australian / Olive Encrusted Lamb Racks Recipe
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    Olive Encrusted Lamb Racks

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    TOOLBELT DIVA's Note:

    Lamb is the meat of Australia. Rack of lamb is one of the easiest cuts to deal with, low in fat and high in flavour. Loin chops could be substituted. Serve with roasted Rosemary potatoes, oven roasted mixed vegetables. Ideal wines for this lamb: Jamieson's Run Coonawarra Cabernet Shiraz Merlot or Wolf Blass Premium Selection Shiraz both Australian. The lamb recipe is an Australian Recipe from(LCBO Food and Drink

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F (220°C).
    2. 2
      Pat dry the lamb and cut each rack in half.
    3. 3
      Set olive oil aside.
    4. 4
      Place all remaining ingredients in food processor.
    5. 5
      Process until well blended.
    6. 6
      In a frying pan, heat olive oil over medium heat and brown lamb on all sides.
    7. 7
      (You may have to do this in two batches).
    8. 8
      Spread meat/fat side with the olive paste.
    9. 9
      Place in roasting pan, bone-side-down.
    10. 10
      Roast 25 to 30 minutes, or until lamb is cooked as desired.
    11. 11
      Test for doneness.
    12. 12
      Cut each group of chops in half and serve.

    Ratings & Reviews:

    • on April 12, 2003

      55

      Well Elaine, I'm Australian, so this dish had to be for me;-) We ate it for dinner tonight, made with a mix of kalamata olives and anchovy stuffed green. We only had one lemon (zested already) so we used the juice from it, and a quarter preserved lemon, which went really well with the other flavours. Thank you so much for my lovely dinner tonight.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2003

      45

      Although this was good it will not be a favorite of mine for lamb . I made it last Tues a bit slow on doing the review - Used Black olives only and this gave a rather dull looking finished crust. I think that Jan's suggestion mixing the olives would add color to the final picture. I used 3 loin chops and skewered them together browing only outside just like you would the rack, then when I was roasting them I separated them slightly to allow some heat to flow through (they were far meatier than a normal rack). Cooked perfect pink inside after25 min.. As I said this is a good recipe just not a top lamb favorite for my taste buds. Thanks Elaine you know I love your recipes

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Olive Encrusted Lamb Racks

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1159.7
     
    Calories from Fat 972
    83%
    Total Fat 108.0 g
    166%
    Saturated Fat 44.4 g
    222%
    Cholesterol 215.4 mg
    71%
    Sodium 494.4 mg
    20%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.2 g
    0%
    Protein 41.7 g
    83%

    The following items or measurements are not included:

    lemons, zest of

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