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Recipes from the Man-O-Manischewitz Cookoff

Herb Crusted Rack of Lamb with Apricot Salsa

Home » Recipe Swap » Herb Crusted Rack of Lamb with Apricot Salsa

from Mari Smith - Ashburn, VA


  • 1 1/2 pounds french cut rack of lamb
  • 10 Manischewitz® Garlic Tam Tams™ Snack Crackers
  • 1 cup fresh basil
  • 1/4 cup fresh thyme
  • 1/4 cup fresh rosemary
  • 5 tablespoons olive oil
  • 1/3 cup chunky salsa
  • 1/3 cup apricot preserves


Preheat oven to 450 degrees F. Combine crackers, basil, thyme and rosemary in small food processor. Pulse until finely chopped. Salt and pepper lamb. Firmly press herbs all over lamb. Proof skillet until hot over medium high heat. Add oil and let heat up. Sear both sides and bottom of lamb (2 - 3 minutes per side). Transfer skillet to oven and cook 15 - 17 minutes or until lamb reaches 135 degrees F internal. Careful when removing skillet from oven – it's hot! While lamb is cooking, mix apricot preserves and salsa. Once lamb has slightly cooled, cut between bones, arrange on plate, garnish with apricot salsa and sprigs of rosemary. Serve immediately.


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