Rack of Lamb with Wheat Germ and Herbs | Kretschmer Wheat Germ
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Rack of Lamb with Wheat Germ and Herbs

Rack of Lamb with Wheat Germ and Fresh Herbs

Nutrition Facts

Serving Size: 3 chops
Servings Per Recipe: 8
Amount Per Serving:
Calories 420
Calories From Fat 300
  • % Daily Value
  • Total Fat 34g 52%
  • Saturated Fat 14g 70%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 15g
  • Cholesterol 95mg 32%
  • Sodium 320mg 13%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 0g
  • Protein 24g
  • Vitamin A 6% Vitamin C 6%
  • Calcium 2% Iron 15%
  • Vitamin E 10% Thiamin 15%
  • Folate 15% Phosphorus 25%
  • Magnesium 10% Zinc 25%

Rack of lamb exudes elegance but is surprisingly easy to prepare. Serve it for your holiday meal and share the secret wheat germ ingredient in the crust—it adds nutrients and a nice crunch.

Serves 8

1/3 cup Kretschmer Original Toasted Wheat Germ

1/3 cup finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

3 cloves garlic, finely chopped

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided, or to taste

2 tablespoons olive oil, divided

3 1-pound frenched racks of lamb (about 8 ribs per rack), trimmed of all but a very thin layer of fat, then brought to room temperature

2 tablespoons Dijon mustard

Stir together wheat germ, parsley, mint, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic in bowl, then drizzle with 1 tablespoon oil and toss gently until combined well.

Put oven rack in middle position and preheat to 400° F.

Season lamb with remaining 1/4 teaspoon each salt and pepper. Heat remaining tablespoon oil in large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to 13 x 9-inch pan with sides, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide wheat germ mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally into meaty part (do not touch bone) registers 130° F (for medium rare), 20 to 25 minutes. Transfer to cutting board; let stand 10 minutes. Cut into chops and serve.

Makes 8 servings

Recipe Type: 

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