Rack of Lamb With Gremolata

Ingredients

For the lamb:

• 1 ½ racks of lamb (12 small chops), bones scraped clean
• Salt to taste
• Freshly ground black pepper to taste
• 2 large cloves garlic, peeled and halved
• 1 tablespoon vegetable oil

For the gremolata:

• 4 teaspoons lemon zest
• 2 cloves garlic, very finely minced
• 3 tablespoons finely chopped parsley
• ¼ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1585 calories; 146 grams fat; 63 grams saturated fat; 0 grams trans fat; 61 grams monounsaturated fat; 11 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 60 grams protein; 316 milligrams cholesterol; 380 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the oven to 400 degrees. Sprinkle the lamb generously with salt and pepper and rub it with the garlic cloves.
2. Heat the oil in a large skillet over high heat. When very hot, add the racks of lamb and cook, turning, until all sides are browned, about 5 to 6 minutes. Transfer the lamb to a roasting pan with a rack and roast, rounded side up, for 20 minutes.
3. Meanwhile, to make the gremolata, combine the zest, garlic, parsley and salt in a small bowl and stir until thoroughly mixed.
4. Remove the lamb from the oven, turn it so that the rounded side is down and press the gremolata onto the chops. Return the lamb to the oven and roast until the meat reaches the desired doneness, about 3 more minutes for medium rare. Transfer the racks to a cutting board, cool for 5 minutes and, using a sharp knife, cut the racks into individual chops. Transfer to a platter and serve immediately.

40 minutes