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Receta Roasted Rack Of Lamb With Parsley, Dijon And Chives

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $6.83 view details
  • 2 1 1/4- to 1 1/2-pound racks of lamb (each with 8 bones), well-trimmed.
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ½ cup finely chopped fresh flat-leaf parsley
  • ½ cup finely chopped fresh chives
  • 3 tablespoons Dijon mustard

Direcciones

  1. Preheat the oven to 450°F.
  2. Place a large heavy frying pan over high heat.
  3. Sprinkle the lamb with salt and pepper.
  4. Drizzle 1 tablespoon of oil into the hot pan and place 1 lamb rack in the pan, meat side down.
  5. Sear about 2 minutes per side, or until golden brown on both sides.
  6. Transfer the lamb rack to a heavy baking sheet, meat side up.
  7. Repeat with the second lamb rack.
  8. When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the centre of one end registers 120°F for medium-rare.
  9. Transfer the lamb to a platter to rest for 10 minutes.
  10. Sprinkle the parsley and chives evenly over a plate.
  11. Spread the Dijon mustard over the meat side of the lamb racks then press the mustard-coated side of the lamb firmly into the herbs, creating a green herb crust.
  12. Carve the lamb between the bones into individual chops.
  13. Place the chops on 4 serving plates and drizzle with the remaining 1 tablespoon of oil and any accumulated juices from the lamb and the pan, and serve.
  14. Any fresh herb can be substituted for the parsley and chives.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 274g
Recipe makes 4 servings
Calories 649  
Calories from Fat 463 71%
Total Fat 51.49g 64%
Saturated Fat 20.1g 80%
Trans Fat 0.0g  
Cholesterol 166mg 55%
Sodium 272mg 11%
Potassium 653mg 19%
Total Carbs 1.73g 0%
Dietary Fiber 1.0g 3%
Sugars 0.41g 0%
Protein 42.49g 68%
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