Mediterranean Diet Herb-Crusted Baked Lamb
Elevate your dinner table with the vibrant flavors of the Mediterranean Diet Herb-Crusted Baked Lamb. This show-stopping recipe features tender racks of lamb coated in a fragrant blend of fresh parsley, mint, rosemary, thyme, and garlic, complemented by zesty lemon and Dijon mustard for a burst of tangy richness. A layer of crispy breadcrumbs adds irresistible texture to the succulent meat, while olive oil ties it all together with its smooth Mediterranean flair. Perfectly baked to medium-rare and served after resting for optimal juiciness, this dish is an ideal centerpiece for gatherings or a refined weeknight treat. Ready in under an hour and packed with wholesome ingredients, it's a gourmet yet approachable way to embrace the healthful elegance of the Mediterranean diet.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 racks (approximately 1.5 pounds each) rack of lamb
- 0.5 cup, chopped fresh parsley
- 0.25 cup, chopped fresh mint leaves
- 2 tablespoons, chopped fresh rosemary leaves
- 2 tablespoons, chopped fresh thyme leaves
- 4 cloves, minced garlic
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 0.25 cup olive oil
- 1 teaspoon salt
- 1 teaspoon, freshly ground black pepper
- 2 tablespoons Dijon mustard
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Prepare the lamb by trimming any excess fat from the racks. Pat them dry with paper towels, then set aside.
In a small mixing bowl, combine the chopped parsley, mint, rosemary, thyme, minced garlic, and lemon zest.
Add the lemon juice and olive oil to the herb mixture and stir to form a paste.
Season the lamb racks on both sides with salt and pepper.
Use a silicone brush to coat the meaty side of each lamb rack with Dijon mustard. This will help the herb crust to adhere.
Evenly spread the herb mixture over the mustard-coated lamb racks, pressing gently to ensure it sticks.
Sprinkle the breadcrumbs over the herb-covered surface of the lamb, gently pressing them down to form a cohesive crust.
Place the lamb racks, herb-side up, on a baking sheet lined with parchment paper or foil.
Roast in the preheated oven for approximately 20 to 25 minutes for medium-rare, or until a meat thermometer reads 135°F (57°C) internally. Adjust the time according to your desired level of doneness.
Once cooked, remove the lamb from the oven and let it rest for about 10 minutes before carving.
To serve, slice between the individual ribs, garnish with additional fresh herbs if desired, and enjoy.
Nutrition Facts
Calories |
4369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.5 g | 451% | |
| Saturated Fat | 139.9 g | 700% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 4796 mg | 208% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 8.2 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3908 mg | 83% | |
*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.
