Roast Rack of Lamb with Parsleyed Crumbs
Yield
6 servingsPrep
20 minCook
45 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1-1/2 | pound |
rack of lamb
room temperature , well trimmed |
*
|
| 3 | tablespoons |
prepared mustard
coarse grained |
|
| ½ | cup |
bread crumbs
fresh |
|
| ¼ | cup |
parsley leaves
fresh |
|
| 1 | teaspoon |
rosemary leaves
crumbled |
|
| 1 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
rack of lamb
room temperature , well trimmed |
*
|
||
| 45 | ml |
prepared mustard
coarse grained |
|
| 118 | ml |
bread crumbs
fresh |
|
| 59 | ml |
parsley leaves
fresh |
|
| 5 | ml |
rosemary leaves
crumbled |
|
| 1 | each |
garlic cloves
minced |
|
Directions
Position rack in center of oven and preheat to 450 F.
Season lamb with salt and pepper.
Brush lamb with 1 tablespoon mustard.
In small bowl, combine remaining 2 tablespoons mustard with remaining ingredients.
Press crumb mixture over top of lamb.
Arrange lamb crumb side up in roasting pan.
Roast 10 minutes.
Reduce heat to 400℉ (200℃) and roast until thermometer inserted into center of meaty part registers 135 F.
For medium rare, about 15 minutes longer.
Let lamb stand 10 minutes.
Carve lamb, cutting between ribs, and serve.
