Low Sodium Herb-Crusted Rack of Lamb
Elevate your dining experience with this Low Sodium Herb-Crusted Rack of Lamb, a show-stopping dish that balances gourmet flavor with heart-healthy considerations. Featuring tender racks of lamb coated in a luscious blend of fresh rosemary, thyme, parsley, garlic, and a hint of zesty lemon, this recipe avoids excessive salt while maximizing aromatic goodness. A touch of Dijon mustard and olive oil creates the perfect paste to hold the coating of unsalted breadcrumbs, giving the lamb a deliciously crispy crust. With just 20 minutes of prep time and a quick 25-minute roast, this elegant main course is perfect for special occasions or intimate dinners. Serve it alongside your favorite seasonal vegetables for a complete, flavorful, and health-conscious meal that is sure to impress. Keywords: low sodium lamb recipe, herb-crusted rack of lamb, healthy gourmet dinner, holiday lamb recipes, savory rack of lamb.
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Recipe Information
Ingredients
- 2 racks (about 1.5 pounds each) rack of lamb
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 3 tablespoons fresh parsley
- 4 cloves fresh garlic
- 3 tablespoons Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 cup unsalted breadcrumbs
Instructions
Preheat the oven to 425°F (220°C).
Place the rack of lamb on a cutting board and trim any excess fat. Pat dry with paper towels.
In a food processor, combine the rosemary, thyme, parsley, and garlic cloves. Pulse until finely chopped.
Transfer the herb and garlic mixture to a bowl and add the Dijon mustard, olive oil, black pepper, and lemon zest. Stir to create a paste.
Brush the herb paste generously over the entire surface of the lamb racks.
Roll the racks in the breadcrumbs to coat all sides evenly, pressing gently to ensure it adheres.
Place the racks bone-side down on a baking sheet or roasting pan.
Roast in the preheated oven for about 20-25 minutes for medium-rare or until your desired level of doneness is reached.
Remove from the oven and let rest for 10 minutes before slicing into individual chops.
Serve immediately, garnished with additional chopped fresh herbs if desired.
Nutrition Facts
Calories |
4469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.2 g | 440% | |
| Saturated Fat | 137.9 g | 690% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 6.9 g | ||
| Protein | 241.9 g | 484% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3564 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
