Roasted Rack of Lamb

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  pounds

  rack of lamb -- frenched

1/2

  cup

  panko

1/4

  cup

  Parmesan cheese -- shredded

2

  cloves

  garlic -- minced

1

  tablespoon

  dijon mustard

2

  tablespoons

  olive oil

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1

  tablespoon

  fresh rosemary or 1 teaspoon dried

Heat over to 450F.

Combine everything except lamb in a small bowl.

Dry off lamb and coat with bread covering. 

Place in a rack in a roasting pan. Cover bones with foil so they don't burn.

Cook for about 12 to 18 minutes or until your preferred doneness. Medium-Rae is 145F.

Remove from pan and tent with foil and let rest for 10 minutes. Cut between bones to serve.

NOTES : Frenching means that the bone end has been cleaned of all fat and meat. You butcher can do this for you.

Makes 4 servings.
Per Serving: 737 Calories; 64g Fat (79.4% calories from fat); 31g Protein; 6g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 533mg Sodium. Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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