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 450°F. 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 145°F. 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. |