← Back to Search Results roasting, sauteeing mediterranean
crusted-rack-of-lamb-for-luke

Photo by: Joseph De Leo
Comments: 1
 

Recipe

My brother Luke loves lamb, the bloodier the better. He was up in arms that I didn’t have a lamb recipe in the book. So although I don’t eat lamb, this is for him in all its juicy, crusted glory, and for all lamb-loving carnivores out there.

Yield : Serves 2

Ingredients

  • 2 three-racks of lamb
  • Olive oil
  • 1 egg white
  • 2 tablespoons of ground almonds
  • 1 clove of garlic, peeled and chopped
  • ½ teaspoon of ground cumin
  • A handful of finely Chopped fresh mint, parsley and cilantro

For the Roasted Sweet Potatoes with Rosemary:

  • 2 medium-sized sweet potatoes, peeled and cut into fat chunks
  • A scant handful of chopped fresh rosemary
  • 2 tablespoons of olive oil

Directions

First, brown the lamb in a searing hot pan with a little bit of olive oil. You just want to seal the juices in, so brown it for literally just a few minutes.

Preheat the oven to 375°F. In a mixing bowl, whisk the egg white and add the ground almonds, garlic, cumin and herbs. Mix well and then pat on the loin side of the lamb, making sure it is properly covered.

You want to put the sweet potatoes in the oven about 25 minutes before the lamb, in a roasting pan, covered with the rosemary and some splashes of olive oil. When they have done their time, add the lamb to the oven in a separate pan next to the sweet potatoes and cook for 20 minutes, less if you like it really rare. The sweet potatoes should be ready at exactly the same time as the lamb if you time it like this.


© 2009 Sophie Dahl
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 2 teaspoons of olive oil to sear the lamb.

910kcal (45%)
102mg (10%)
6mg (10%)
951mcg RAE (32%)
768mg
78mg
31g
6g
5g
29g
138mg (46%)
173mg (7%)
30g (150%)
75g (115%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Frankwmosher

    03.08.13 Flag comment

    If you don't eat lamb, you shouldn't post recipes on cooking same. Your lamb recipes are pathetic.

 

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
mexican-everyday Mexican Everyday
by Rick Bayless
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
raos-cookbook Rao's Cookbook
by Frank Pellegrino
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?