Crusty Rack of Lamb With Parsley
80 mins (prep 20, cooking 60)
8 ingredients
4-6 servings
This recipe is originally from Madam Benoit's Lamb Cookbook. It was printed in Edith Adam"s cottage column in the Vancouver Sun Paper about 25 years ago and has graced my table at least once per year since. Tasty crusty lamb. You'll get raves over this recipe. The parsley is so good with lamb.The preparation time does not include the 2 hours in the fridge nor the 1 hour resting.

Categories:  lamb~sheep , seasonal , north-american , equipment , <-4-hours , roast , spring , time-to-make , holiday , weeknight , main-dish , oven , meat , canadian , vegetable ,
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Serving Size (20.71 g)
Servings 4
Amount per Serving
Calories 137.53 Calories from Fat 134.1
% Daily Value *
Total Fat 14.9g 91.7%
Saturated Fat 2.07g 41.3%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1.24mg 0.21%
Total Carbohydrate 1.48g 1.97%
Dietary Fiber 0.42 g 6.78%
Sugars 0.09 g %
Protein 0.33g 2.62%
Vitamin A 351.78IU% Vitamin C 0.93mg%
Calcium 10.45mg% Iron 0.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
racks of lamb, fresh breadcrumbs, fresh parsley