Rack of lamb with lemon-herb crust
25
Points®
Total Time
55 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
When you want to pull out all the stops, preparing a rack of lamb for a crowd is most definitely the way to go. Cooking it on the grill makes it easy and adds a tempting layer of smoky goodness. Look for vacuum-packed Australian racks of lamb at your supermarket or big-box store. They are often a good value. Our version comes together in less than an hour and features a breadcrumb coating flavored with fresh mint, parsley, and thyme. After the lamb is seared, you can then let it grill, undisturbed, until it's cooked through, which should only take about 10 minutes.
Ingredients
Cooking spray
2 spray(s)
Garlic
2 clove(s), peeled
Whole wheat bread
1½ slice(s)
Fresh mint leaves
2 Tbsp, lightly packed
Fresh parsley
2 Tbsp, lightly packed flat-leaf leaves
Fresh thyme
2 tsp, leaves
Lemon
1 item(s), medium, grated zest
Olive oil
1 Tbsp
Uncooked lamb rib
3 pound(s), 2 (8-rib) racks (1 1/2-pound each), trimmed and frenched
Kosher salt
1 tsp
Black pepper
½ tsp
