Olive Encrusted Lamb Racks
Elevate your dining experience with these flavorful Olive Encrusted Lamb Racks, a showstopping centerpiece for any special occasion. Tender, juicy racks of lamb are generously coated in a savory crust made from kalamata olives, garlic, fresh rosemary, thyme, lemon zest, and Parmesan cheese, delivering a burst of Mediterranean-inspired flavors in every bite. A layer of Dijon mustard ensures the crust adheres beautifully while adding a zesty undertone. Perfectly roasted to medium-rare, this dish combines succulent meat with a crunchy, golden topping for an irresistible texture contrast. Serve alongside roasted vegetables or a vibrant arugula salad for a sophisticated and unforgettable meal. With just 20 minutes of prep time and a short roast in the oven, this recipe offers gourmet quality without the fuss.
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Recipe Information
Ingredients
- 2 rack of lamb (8 ribs each)
- 1 cup kalamata olives, pitted
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup breadcrumbs (preferably panko)
- 1 cup Parmesan cheese, grated
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
Trim any excess fat or silver skin from the lamb racks. Season them with sea salt and freshly ground black pepper on all sides.
In a food processor, combine the kalamata olives, garlic, rosemary, thyme, breadcrumbs, Parmesan cheese, olive oil, and lemon zest. Pulse until the mixture forms a coarse paste.
Brush the meaty side of each lamb rack generously with Dijon mustard. This will help the olive mixture adhere to the meat.
Press the olive mixture firmly onto the mustard-brushed side of the lamb racks, ensuring an even coating.
Place the lamb racks bone-side down on the prepared baking sheet. Cover the exposed rib bones with aluminum foil to prevent charring.
Roast the lamb racks in the preheated oven for 25-30 minutes, or until the internal temperature reads 130°F (54°C) for medium-rare using a meat thermometer. Adjust cooking time for desired doneness.
Let the lamb rest for 10 minutes after removing it from the oven. This allows the juices to redistribute, ensuring tender and juicy meat.
Carve the racks into individual chops and serve immediately. Pair with roasted vegetables or a fresh arugula salad for a complete meal.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 415 mg | 9% | |
*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.
