Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sun-Dried Tomato and Garlic-Crusted Rack of Lamb Recipe
    Lost? Site Map

    Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    theAmateurPastryChef's Note:

    This looks sooo good, I have not made it yet, but I plan on it. Lamb is the only type of meat I will occasionaly eat (besides fish) I find that it is easier on the digestive system (never gives me problems like other meats). This recipe is from the January 2008 issue of bon appétit. (hint: make the tomato and garlic crust one day ahead)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Tomato and Garlic Crust:.
    2. 2
      Preheat oven to 350 degrees F.
    3. 3
      Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil.
    4. 4
      Bake until garlic is tender, about 45 minutes.
    5. 5
      Transfer garlic mixture to processor.
    6. 6
      Add tomatoes and oregano. Blend until paste forms.
    7. 7
      Season with salt and pepper.
    8. 8
      Transfer to bowl, cover and chill.
    9. 9
      For Lamb:.
    10. 10
      Heat olive oil in heavy large skillet over medium-high heat.
    11. 11
      Add garlic and rosemary to skillet.
    12. 12
      Sauté until garlic browns, about 5 minutes.
    13. 13
      Discard garlic and rosemary.
    14. 14
      Sprinkle salt and pepper on lamb on all sides.
    15. 15
      Add one rack to skillet, rounded side down. Sear until golden brown, about 5 minutes.
    16. 16
      Transfer rack to large rimmed backing sheet, rounded side up.
    17. 17
      Repeat with remaining lamb rack.
    18. 18
      Preheat oven to 450 degrees F.
    19. 19
      Roast lamb 18 minutes. Remove from oven.
    20. 20
      Spread 1/3 cup tomato-garlic paste thinly all over top of each rack.
    21. 21
      Return to oven and roast until thermometer inserted into center registers 134 degrees F, about 3 minutes longer.
    22. 22
      Let lamb rest 10 minutes.
    23. 23
      Cut between bones into individual chops and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

    Serving Size: 1 (285 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 933.1
     
    Calories from Fat 739
    79%
    Total Fat 82.1 g
    126%
    Saturated Fat 37.8 g
    189%
    Cholesterol 183.8 mg
    61%
    Sodium 205.5 mg
    8%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 2.7 g
    10%
    Sugars 0.0 g
    0%
    Protein 36.5 g
    73%

    The following items or measurements are not included:

    rosemary sprigs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites