Rack Of Lamb With Carrot Salad – a delicious recipe with rack of lamb, olive oil, salt, black pepper, vegetable oil, carrot. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 300u00b0. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes.
2
Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan. Bake at 300u00b0 for 20 minutes or until a meat thermometer inserted into thickest portion registers 140u00b0 to 145u00b0 (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.
3
Meanwhile, cut carrot lengthwise into very thin, ribbon-like strips using a vegetable peeler. Toss frisee, mint, and carrot strips with desired amount of Orange-Pecan Vinaigrette.
4
Slice lamb into chops. Serve with salad and remaining Orange-Pecan Vinaigrette.
172
kcal
Calories
15
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (1 1/2-lb.) frenched rack of lamb (8 ribs), 2 teaspoons olive oil, 1 teaspoon table salt, 1/4 teaspoon black pepper, and more.
Yes, Rack Of Lamb With Carrot Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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