Rack of Lamb With Gremolata

Name: Rack of Lamb With Gremolata
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 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; 4 teaspoons lemon zest; 2 cloves garlic, very finely minced; 3 tablespoons finely chopped parsley; 1/4 teaspoon salt

By Molly O'Neill

Total Time: 40 minutes
Rating: 4(56)
Comments: Read comments

Featured in: Food; Dr. Peel Good

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Ingredients

Yield:4 servings

For the Lamb

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

For the Gremolata

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

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 400 degrees. Sprinkle the lamb generously with salt and pepper and rub it with the garlic cloves.
Step 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.
Step 3
Meanwhile, to make the gremolata, combine the zest, garlic, parsley and salt in a small bowl and stir until thoroughly mixed.
Step 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.