Ina Garten's-Inspired Herb Crusted Rack Of Lamb

Written By ANNA Test Kitchen

Recipe & Food Styling Mari Loewen, Photography Mari Loewen

Mari’s daughter Isabella became a lamb lover with this delicious rack of lamb recipe. And this Ina Garten-inpired recipe pales in comparison to most every lamb dish we’ve tried. It’s savoury and fresh with fragrant herbs and a buttery crust.

Ingredients

2 racks of lamb

Extra-virgin olive oil

Sea salt and cracked black pepper

1 cup flat leaf parsley

1 tablespoon rosemary

1 tablespoon thyme

3 garlic cloves

1 cup white bread crumbs

4 tablespoons butter

2 teaspoons lemon zest

Serve with our Lentil Salad (get the recipe)

Preparation

Combine herbs, garlic, breadcrumbs, butter and lemon zest in food processor until finely ground. Can be made up to two days ahead if refrigerated.

Allow lamb to rest at room temperature for 2 hours prior to cooking. Preheat oven to 450°. Place lamb in large roasting pan fat side up. Rub with olive oil and sprinkle with salt and pepper. Roast for 10 minutes. Remove from oven and press herb mixture onto lamb; return to oven for another 20 minutes. Remove from oven, cover with foil and allow to rest for 15 minutes. Cut into 2-chop portions and serve. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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