Herb-Crusted Rack of Lamb with Mint Chimichurri
A high-end comfort dish featuring a mustard and herb crust, served with a zesty, nut-free green sauce.
Total
55 min
Prep
30 min
Cook
25 min
Serves
4
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Recipe serves 4
Ingredients
- 2 8-bone Rack of Lamb
- 3 tbsp Dijon Mustard
- 1 bunch Parsley
- 0.5 cup Mint
- 1 cup Pork Rinds
- 0.25 cup Olive Oil
- 2 tbsp Red Wine Vinegar
Instructions
- 1
Crush pork rinds into fine crumbs and mix with minced parsley and salt.
- 2
Sear the rack of lamb on all sides in a hot pan; let cool slightly.
- 3
Brush the fat side of the lamb with Dijon mustard and press into the pork rind herb mixture.
- 4
Roast at 400°F (200°C) until internal temperature reaches 130°F for medium-rare.
- 5
Finely chop mint, parsley, and garlic; whisk with olive oil and red wine vinegar to make chimichurri.
- 6
Rest the lamb for 10 minutes before carving into chops.
- 7
Serve with a side of roasted asparagus (optional).
Nutrition per serving
Calories
540
27% of a 2,000 kcal day
| Protein | 35 g |
| Carbohydrate | 4 g |
| Fat | 42 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 610 mg |
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