Rack of Lamb with Wheat Germ and Herbs
Rack of Lamb with Wheat Germ and Fresh Herbs
Nutrition FactsServing Size: 3 chops
Servings Per Recipe: 8
Calories From Fat 300
- % Daily Value
- Total Fat 34g 52%
- Saturated Fat 14g 70%
- Trans Fat 0g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 15g
- Cholesterol 95mg 32%
- Sodium 320mg 13%
- Total Carbohydrate 4g 1%
- Dietary Fiber 1g 4%
- Sugars 0g
- Protein 24g
- Vitamin A 6% Vitamin C 6%
- Calcium 2% Iron 15%
- Vitamin E 10% Thiamin 15%
- Folate 15% Phosphorus 25%
- Magnesium 10% Zinc 25%
Rack of lamb exudes elegance but is surprisingly easy to prepare. Serve it for your holiday meal and share the secret wheat germ ingredient in the crust—it adds nutrients and a nice crunch.
1/3 cup Kretschmer Original Toasted Wheat Germ
1/3 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
3 cloves garlic, finely chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided, or to taste
2 tablespoons olive oil, divided
3 1-pound frenched racks of lamb (about 8 ribs per rack), trimmed of all but a very thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard
Stir together wheat germ, parsley, mint, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic in bowl, then drizzle with 1 tablespoon oil and toss gently until combined well.
Put oven rack in middle position and preheat to 400° F.
Season lamb with remaining 1/4 teaspoon each salt and pepper. Heat remaining tablespoon oil in large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to 13 x 9-inch pan with sides, arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide wheat germ mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally into meaty part (do not touch bone) registers 130° F (for medium rare), 20 to 25 minutes. Transfer to cutting board; let stand 10 minutes. Cut into chops and serve.
Makes 8 servings