Roasted Rack of Lamb
Trusted Brands: Recipes and Tips Dixie
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Servings per recipe: 4
Calories per serving: 481
Preparation time: 20m
Total cooking time: 40m
Ingredients:
- 1/2 cup fresh bread crumbs
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 (7 bone) rack of lamb, trimmed and frenched
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Directions:
- 1 Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- 2 In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- 3 Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- 4 Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrion facts:
Total Fat | 40.8g | 63% |
Saturated Fat | 13.0g | |
Cholesterol | 94mg | 31% |
Sodium | 1369mg | 55% |
Potassium | 308mg | 9% |
Total Carbohydrates | 5.6g | 2% |
Dietary Fiber | 0.5g | 2% |
Protein | 22.2g | 44% |
Sugars | 0g | |
Vitamin A | 27IU | |
Vitamin C | 2mg | |
Calcium | 44mg | |
Iron | 2mg | |
Thiamin | 0mg | |
Niacin | 11mg | |
Vitamin B6 | 0mg | |
Magnesium | 24mg | |
Folate | 23mcg |