Olive Encrusted Lamb Racks

1. Preheat oven to 425°F (220°C).

2. Pat dry the lamb and cut each rack in half.

3. Set olive oil aside.

4. Place all remaining ingredients in food processor.

5. Process until well blended.

6. In a frying pan, heat olive oil over medium heat and brown lamb on all sides.

7. (You may have to do this in two batches).

8. Spread meat/fat side with the olive paste.

9. Place in roasting pan, bone-side-down.

10. Roast 25 to 30 minutes, or until lamb is cooked as desired.

11. Test for doneness.

12. Cut each group of chops in half and serve.

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Nutrient	Quantity
Total fats	0.2358 g
Protein	0.1659 g
Carbohydrates	1.7561 g
Energy	7.809 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0155 g
Water	16.3815 g
Aspartic acid	0.0133 g
Calcium, Ca	11.693 mg
Lutein + zeaxanthin	2.2875 g
Fiber, total dietary	0.5252 g
Carotene, beta	0.1525 g
Niacin	0.0449 mg
Vitamin A, RAE	4.964 g
Arginine	0.0052 g
Riboflavin	0.0075 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0016 g
Glutamic acid	0.0123 g
Sodium, Na	1.0365 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0022 g
Total lipid (fat)	0.2358 g
Manganese, Mn	0.0344 mg
Fructose	0.1678 g
Proline	0.0046 g
Fatty acids, total saturated 16:0	0.0671 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	0.7777 mg
Sugars, total	0.3843 g
Serine	0.0044 g
Fatty acids, total saturated 10:0	0.0036 g
Fatty acids, total saturated 18:0	0.0085 g
Vitamin B-6	0.0184 mg
Selenium, Se	0.0152 g
Ash	0.1119 g
Fatty acids, total saturated 18:1 undifferentiated	0.0354 g
Pantothenic acid	0.0473 mg
Phenylalanine	0.0057 g
Copper, Cu	0.0126 mg
Thiamin	0.0049 mg
Methionine	0.0016 g
Iron, Fe	0.2383 mg
Carbohydrate, by difference	1.7561 g
Phosphorus, P	3.464 mg
Folate, total	6.756 g
Alanine	0.0058 g
Valine	0.0056 g
Fatty acids, total saturated 18:2 undifferentiated	0.017 g
Glycine	0.0054 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.0044 g
Zinc, Zn	0.0392 mg
Isoleucine	0.0046 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	0.0338 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.0085 g
Vitamin A, IU	100.331 IU
Folate, DFE	6.756 g
Tryptophan	0.0017 g
Vitamin C, total ascorbic acid	6.643 mg
Phytosterols	1.496 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Tyrosine	0.0034 g
Fatty acids, total saturated	0.1026 g
Histidine	0.0022 g
Fatty acids, total monounsaturated	0.0403 g
Threonine	0.0046 g
Folate, food	6.756 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	0.0229 mg
Magnesium, Mg	4.009 mg
Lysine	0.0049 g
Potassium, K	38.4195 mg
Cystine	0.0013 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Extra virgin olive oil	2 tablespoons	0	0	0
Lamb rack	2 chops	0	0	0
Rosemary	2 tablespoons	4.454	0.7038	0.1992
Lemon zest	1	0	0	0
Garlic Clove	2	0	0	0
salt black pepper	0	0	0	0
dijon mustard	1 tablespoon	0	0	0
olive black green	1 cup	0	0	0