What’s a lamb recipe doing on this blog during my Lenten vegetarian challenge? Well, simply put, this would be a great dish for your Easter dinner. We actually made this recipe the weekend prior to the start of Lent, as SPH loves lamb. I can’t take credit for this recipe, it is SPH’s recipe, and while I am not a huge lamb fan, I love this recipe.
I’ll write more tomorrow about my closing thoughs on going vegetarian for six plus weeks, but for now, enjoy a rare meat entrée recipe during the waning days of Lent.
Herb and Parmesan Crusted Lamb
2 slices of whole wheat bread
2 teaspoons olive oil
2 garlic cloves, minced
¼ cup minced fresh mint
¼ cup minced fresh parsley
½ teaspoon (or more to taste) kosher salt
¼ teaspoon fresh ground pepper
rind of ½ lemon
3-4 tablespoons freshly grated parmesan cheese
2 racks of lamb, about 1-2 pounds each
Preheat oven to 425 degrees.
In a food processor, pulse to make breadcrumbs out of the bread.
In a small skillet, heat the oil to medium high and add the garlic. Cook for 2-3 minutes or until slightly browned.
In a medium bowl combine the breadcrumbs, garlic, mint, parsley, salt, pepper, lemon rind and parmesan cheese.
Spread breadcrumb mixture on backs of each lamb rack, coating well. Place lamb in oven and bake until a meat thermometer registers 150 degrees (medium), about 20-30 minutes, depending on the size of your rack.
Once the internal temperature has reached the desired level, remove the lamb from the oven and let rest 10-15 minutes before serving.
Serves 4.
SPC
SPC
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