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Ingredientes
- 2 racks of lamb with 6 ribs each
- 6 garlic cloves
- 6 sprigs thyme
- 1 bunch flat-leaf parsley
- ½ c. (50 g) breadcrumbs
- Extra virgin extra virgin olive oil
- ½ tbsp black pepper
- Fleur de sel
Direcciones
- Crush the black pepper in a mortar
- Chop the flat-leaf parsley and thyme sprigs very finely
- Mix together the parsley, thyme, breadcrumbs and grnd pepper
- Add in the fleur de sel to suit your taste
- Brush the racks of lamb with the extra virgin olive oil and roll them in the breadcrumb and herb mix. Press the meat firmly into the breadcrumbs, so which they stick to the meat and coat it well
- Drizzle some extra virgin olive oil into the bottom of an ovenproof dish
- Put the racks of lamb in the dish
- Put the unpeeled garlic cloves into the dish. They should be in their skins
- Put the dish into an oven preheated to 415°F (210°C)
- Cook for 20 min if desired your lamb to be pink
- Remove from the oven and let the meat rest for 10 min somewhere hot
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 4 servings | |
| Calories 72 | |
| Calories from Fat 9 | 13% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Potassium 87mg | 2% |
| Total Carbs 14.13g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.95g | 1% |
| Protein 2.51g | 4% |
