Rack of Lamb with Lamb-Herb Crust

Ingredients:

• 2 garlic cloves, minced
• 1 1/2 slices whole wheat bread
• 2 tbsp. lightly packed fresh mint leaves
• 2 tbsp. lightly packed fresh flat-leaf parsley leaves
• grated zest of 1 lemon
• 1 tbsp. extra-virgin olive oil
• 2 (8-rib) racks of lamb (1 1/2 lbs. each) trimmed & frenched
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Makes 8 Servings (1 double chop per serving)

1. Put garlic in a food processor and pulse until finely chopped. Add bread, mint, parsley, thyme, and lemon zest; pulse until bread crumbs form coarse crumbs. With machine running, pour oil through feed tube, pulsing until mixed well. Set aside.
2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. Sprinkle lamb with salt and pepper. Place lamb on grill rack and grill until browned, about 5 minutes per side. Transfer to platter. Press crumb mixture onto meaty side of lamb; lightly spray with nonstick spray. Return lab to grill, crumbed side up. Grill, without turning, until instant-read thermometer inserted into center of rack (not touching bone) registers 145 F, about 10 minutes.
4. With tongs, carefully transfer lamb to cutting board. Let stand 10 minutes. Cut between every other bone, making 8 double chops in all.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Break out the china and the crystal because this dish with worth it. Grilled lamb is so delicious when it is done right. You can use rack of lamb or lamb loin chop in this recipe and the protein will de delicious no matter what. Grilled lamb is so succulent, juicy and flavorful it will become a favorite in your house.