Basic Roasted Rack of Lamb
- 2 racks of lamb (1¼ to 1½ pounds and 7 to 8 ribs each), trimmed
- Kosher salt and freshly ground black pepper
- ½ cup finely chopped dried figs, black mission, Turkish, or Calimyrna (about 3 ounces)
- ¼ cup coarsely chopped fresh mint
- ¼ cup pine nuts, lightly toasted and coarsely chopped
- 1 scant teaspoon minced garlic
- 1 teaspoon finely grated lemon zest
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Figs, dried (1/2 cup)
- Garlic (1 scant teaspoon)
- Lemon, zest (1 teaspoon)
- Mint, fresh (1/4 cup)
- Pine nuts, lightly toasted and coarsely chopped (1/4 cup)
- Meat
- Racks of lamb (2)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (2)
- Olive oil, extra-virgin (3 tablespoons)
- Drinks
- Lemon juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on cookstr.com
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Published December 20, 2012 (2 months ago).
27 people saved this recipe.
