It’s spectacular that it only takes 15 minutes to prep this spooky and scrumptious entrée!
2 racks** lamb** (about 1 1/2 lbs. each), trimmed and chine bone removed
1/2 cup chopped fresh parsley
5 Tbs. olive** oil,** divided
2 Tbs. chopped fresh rosemary
1 1/2 tsp. chopped garlic
1/4 cup plain dry bread crumbs
1 head *cauliflower and/or broccoli, *cut into florets
16 almond slices
1 Tbs. mayonnaise
1. Cut lamb in half: Heat oven to 350°F. Halve lamb racks. In bowl, combine parsley, 3 Tbs. olive oil, rosemary, 2 tsp. salt, garlic and 1/2 tsp. pepper until blended. Add bread crumbs; set aside.
2. Create claws: Season lamb with salt and pepper. In large nonstick skillet over medium-high heat, cook lamb in 1 Tbs. olive oil 4 min., or until browned on all sides, turning. Using sharp knife, cut between each rib to create 4 fingers, stopping at top of eye round. Fold 12” piece aluminum foil horizontally to 1” x 6”. Weave foil between lamb bones on 1 claw. Repeat with 3 additional pieces foil and remaining claws. Place lamb, bone side down, on rack set in roasting pan.
3. Coat with herbs: Press herb-crumb mixture evenly over lamb. Roast 25 min., or until thermometer inserted in meat, not touching bone, reads 140°F for medium-rare. In bowl, combine 1 Tbs. olive oil with cauliflower florets. Season with salt, pepper and herbs, if desired. Place on foil-lined baking sheet. Bake 25 min. Place cauliflower on serving platter; arrange lamb on platter with claws intertwined. Dip almond slices in mayonnaise; place on each tip of lamb chop bones for fingernails.
Active time: 15 minutes
Total time: 1 1/2 hrs.
Per serving: Calories 604; Protein 30g; Carbohydrates 12g; Fiber 3g; Sodium 1,354mg
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