Rack of Lamb with Herbed Mustard
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
prepared mustard
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
rosemary leaves
dried |
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
rack of lamb
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
prepared mustard
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
rosemary leaves
dried |
|
| 1.3 | ml |
ginger
ground |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
rack of lamb
|
*
|
Directions
Combine first 6 ingredients in container of an electric blender, process 15 seconds or until smooth.
Add oil to mustard mixture, one drop at a time; process on low speed until light and creamy.
Place lamb, fat side up, on rack in a shallow roasting pan.
Brush mustard mixture on lamb.
Bake at 325℉ (160℃). for 1 hour and 20 to 30 minutes.
