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Olive-Crusted Rack of Lamb (Emeril Lagasse) Recipe

Olive-Crusted Rack of Lamb (Emeril Lagasse) Recipe

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Olive-Crusted Rack of Lamb (Emeril Lagasse)

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Ingredients

Count

Nutrition

825

Calories

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Ingredients:

Serving

3 tbsp pitted kalamata olives
2 tbsp fresh bread crumbs
1 tbsp plus 2 tsp olive oil
2 tsp minced garlic
1 tsp chopped fresh rosemary leaves
salt and freshly ground black pepper
1 rack of lamb, trimmed and frenched (about 1 1/2 lb)
3/4 tsp salt
1/2 tsp freshly ground black pepper
summer stuffed tomatoes , recipe follows

Directions:

Preheat the oven to 450 degrees F.
Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped. Season with salt and freshly ground black pepper to taste.
Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.
Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.
Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.
Summer Stuffed Tomatoes:
2 large tomatoes
1 tablespoon olive oil
1/4 cup chopped onions
2 teaspoons minced garlic
1 small zucchini, diced
1 small squash, diced
2 teaspoons chopped basil
1/2 teaspoon chopped thyme
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
Preheat the oven to 450 degrees F.
Cut top 1/2-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down, on a plate lined with paper towels until ready to assemble and bake.
In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes. Stir in 1 teaspoon basil and the thyme. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and let cool slightly.
Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 10 minutes.
Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot.
Yield: 2 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	825.17 Kcal (3455 kJ)
Calories from fat	600.6 Kcal
		% Daily Value*
Total Fat	66.73g	103%
Cholesterol	180.04mg	60%
Sodium	1017.42mg	42%
Potassium	34.63mg	1%
Total Carbs	7.71g	3%
Sugars	0.44g	2%
Dietary Fiber	0.59g	2%
Protein	43.57g	87%
Vitamin C	0.9mg	2%
Iron	269.2mg	1495%
Calcium	51.2mg	5%

Amount Per 100 g
Calories	215.98 Kcal (904 kJ)
Calories from fat	157.2 Kcal
		% Daily Value*
Total Fat	17.47g	103%
Cholesterol	47.12mg	60%
Sodium	266.3mg	42%
Potassium	9.06mg	1%
Total Carbs	2.02g	3%
Sugars	0.11g	2%
Dietary Fiber	0.15g	2%
Protein	11.4g	87%
Vitamin C	0.2mg	2%
Iron	70.5mg	1495%
Calcium	13.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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