Rack of Lamb with Herb & Olive Crust

Rack of Lamb with Herb & Olive Crust
Photo by Scott Phillips


  • 2 cloves garlic, coarsely chopped
  • 1-½ Tbs. mayonnaise
  • ¾ cup fresh breadcrumbs
  • Pinch crushed red pepper flakes
  • 1-½ Tbs. fresh thyme
  • ¼ cup very coarsely chopped fresh flat-leaf parsley
  • 1/3 cup very coarsely chopped pitted Kalamata, Picholine, or Manzanilla olives, or a mix
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 racks of lamb (7 to 8 ribs each), trimmed, or frenched

Position a rack in the center of the oven and heat the oven to 450°F. Combine the olives, parsley, thyme, garlic, and red pepper flakes in a mini food processor or a mortar. Process or pound with a pestle to a rough paste. Stir in the mayonnaise. Set aside. If there is more than a thin layer of...

View full recipe at Fine Cooking


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