Roast rack of lamb with lemon-mint salsa verde (recipe)

Roast rack of lamb with lemon-mint salsa verde (recipe)
Name	Roast rack of lamb with lemon-mint salsa verde
Ingredients	Lemon zest • Fresh lemon juice • Of fresh mint • Garlic • Salt • Fresh ground black pepper • Extra virgin olive oil • Racks of lamb
Cooktime (in hours)	0.583333333
Preptime (in hours)	8
Totaltime (in hours)	8.583333333
Keto friendliness	Keto friendly
Calories	129.9
Fat	13.6
Protein	0.6
Carbohydrate	2.4
Fiber	1
Net carbohydrates	1.4
Sugar	0.2
Saturated fat	1.9
Cholesterol (mg)	0
Sodium	585.6
Servings	8
Yield	8 ribs
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roast rack of lamb with lemon-mint salsa verde (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

1. Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving. The rest will be used as the marinade.
2. Trim the fat on the lamb racks to a 1/4-inch-thick layer. Poke holes all over the lamb with a fork to help the marinade penetrate. Lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern. Arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish. Brush the salsa verde marinade all over the racks. Cover and refrigerate for at least 8 hours, and up to 24 hours.
3. Heat the oven to 425 8F Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer. Brush the top and sides of each rack with 1 Tbs of the reserved salsa verde. Roast for 15 minutes. Brush with 1 Tbs more of the salsa verde and continue to roast to an internal temperature of 130-135F for medium rare, about 15-20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving
4. )
   
   Food tags
   Meat, Lebanese, Greek, Southwest Asia (middle East), Asian, European, Easy

Roast rack of lamb with lemon-mint salsa verde (recipe) details

Time:
Prep Time in Hours and Mins:8H35M

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