FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Spring Lamb Rack With Caper And Herb Crust

3 faves
Nutrition per serving    (USDA % daily values)
CAL
634
FAT
156%
CHOL
54%
SOD
13%

Comments

Add a comment

Ingredients for 6 servings

1 tablespoon olive oil, plus extra to drizzle

2 French-trimmed 8-cutlet lamb racks

8 eschalots, halved

2 tablespoons salted capers, rinsed, drained

4 rosemary sprigs, leaves picked

1/2 cup flat-leaf parsley leaves

1/2 cup mint leaves

8 garlic cloves

2 tablespoons olive oil

Finely grated zest and juice of 1 lemon

2/3 cup (100g) chopped peanuts

You might also like

Easy Grilled Rack Of Lamb With A Creamy Feta-Ho...
Spoon Fork Bacon
Coriander & Pine Nut Crusted Rack Of Lamb With...
Aesthetics and Gastronomy
Siegel's Lamb Chops With Fava Beans And Potato...
Food & Wine
Lamb Chops With Classic Risotto And Spinach
Tokyo Terrace
Harissa Grilled Lamb Chops With A Fresh Apricot...
Spoon Fork Bacon
Mini Rack Of Lamb With Nutty Beluga Lentils And...
Epicurious
Mushroom, Millet + Leek Frittatas
Sprouted Kitchen
Tagine Of Lamb And Apricots In Honey Sauce
Cooking Light
Chicken, Avocado And Black Beans
Salad Pride
Stuffed Artichokes With Meat And Pine Nuts Recipe
Food Republic