Olive Encrusted Lamb Racks

Elevate your dining experience with these flavorful Olive Encrusted Lamb Racks, a showstopping centerpiece for any special occasion. Tender, juicy racks of lamb are generously coated in a savory crust made from kalamata olives, garlic, fresh rosemary, thyme, lemon zest, and Parmesan cheese, delivering a burst of Mediterranean-inspired flavors in every bite. A layer of Dijon mustard ensures the crust adheres beautifully while adding a zesty undertone. Perfectly roasted to medium-rare, this dish combines succulent meat with a crunchy, golden topping for an irresistible texture contrast. Serve alongside roasted vegetables or a vibrant arugula salad for a sophisticated and unforgettable meal. With just 20 minutes of prep time and a short roast in the oven, this recipe offers gourmet quality without the fuss.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 rack of lamb (8 ribs each)
• 1 cup kalamata olives, pitted
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup breadcrumbs (preferably panko)
• 1 cup Parmesan cheese, grated
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.

Step 2

Trim any excess fat or silver skin from the lamb racks. Season them with sea salt and freshly ground black pepper on all sides.

Step 3

In a food processor, combine the kalamata olives, garlic, rosemary, thyme, breadcrumbs, Parmesan cheese, olive oil, and lemon zest. Pulse until the mixture forms a coarse paste.

Step 4

Brush the meaty side of each lamb rack generously with Dijon mustard. This will help the olive mixture adhere to the meat.

Step 5

Press the olive mixture firmly onto the mustard-brushed side of the lamb racks, ensuring an even coating.

Step 6

Place the lamb racks bone-side down on the prepared baking sheet. Cover the exposed rib bones with aluminum foil to prevent charring.

Step 7

Roast the lamb racks in the preheated oven for 25-30 minutes, or until the internal temperature reads 130°F (54°C) for medium-rare using a meat thermometer. Adjust cooking time for desired doneness.

Step 8

Let the lamb rest for 10 minutes after removing it from the oven. This allows the juices to redistribute, ensuring tender and juicy meat.

Step 9

Carve the racks into individual chops and serve immediately. Pair with roasted vegetables or a fresh arugula salad for a complete meal.

Nutrition Facts

Serving size	1432.1 grams (1432.1g)

Amount per serving	% Daily Value*
Calories	3761

Total Fat 307.60g	394%
Saturated Fat 107.50g	538%
Polyunsaturated Fat NaNg
Cholesterol 580mg	193%
Sodium 9432mg	410%
Total Carbohydrate 105.60g	38%
Dietary Fiber 14.90g	53%
Total Sugars 8.90g
Protein 171.00g	342%

Vitamin D 0IU	0%
Calcium 1273mg	98%
Iron 20mg	111%
Potassium 1571mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.4%

Protein: 17.7%

Carbs: 10.9%