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Roasted Rack of Lamb with Sauce Romesco Recipe

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Roasted Rack of Lamb with Sauce Romesco
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Ingredients
23
Count
Nutrition
2023
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For the lamb: Whisk together 1 cup oil, the fennel seeds and thyme. Add the lamb to the marinade and let sit until ready to cook.
  2. For the romesco sauce: Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top. Roast until the garlic is soft, 20 minutes. Toast the almonds and hazelnuts in a frying pan. Remove and set aside. Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned. Remove and let cool on a plate or paper towel. Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes. Remove the pan from the heat. Once the bread is cool, add to a food processor with the nuts and tomatoes and blend. Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes. Add the vinegar and pepper flakes. While the processor is running, slowly drizzle in the remaining oil. Add salt and black pepper to taste.
  3. For cooking the lamb: Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer. Let it rest for 5 to 7 minutes, loosely covered.
  4. For the couscous: Bring the chicken stock to a boil, and then add the saffron and salt and pepper to taste. Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving.
  5. For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste.
  6. To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco sauce underneath. Stack the zucchini between lamb with the couscous on the side. Garnish with garbanzo beans.
  7. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2022.88 Kcal (8469 kJ)
Calories from fat 1486.79 Kcal
% Daily Value*
Total Fat 165.2g 254%
Cholesterol 4.5mg 2%
Sodium 263.24mg 11%
Potassium 1267.3mg 27%
Total Carbs 105.27g 35%
Sugars 10.63g 43%
Dietary Fiber 18.9g 76%
Protein 29.7g 59%
Vitamin C 181mg 302%
Iron 45.6mg 254%
Calcium 391.1mg 39%
Amount Per 100 g
Calories 298.12 Kcal (1248 kJ)
Calories from fat 219.12 Kcal
% Daily Value*
Total Fat 24.35g 254%
Cholesterol 0.66mg 2%
Sodium 38.8mg 11%
Potassium 186.77mg 27%
Total Carbs 15.51g 35%
Sugars 1.57g 43%
Dietary Fiber 2.79g 76%
Protein 4.38g 59%
Vitamin C 26.7mg 302%
Iron 6.7mg 254%
Calcium 57.6mg 39%

* 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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Recipe Tags

Weightwatchers Points

  • 53.4
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Total Fat

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