Recipe Details
Ingredients
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½cupfresh bread crumbs
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2tablespoonsminced garlic
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2tablespoonschopped fresh rosemary
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1teaspoonsalt
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¼teaspoonblack pepper
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2tablespoonsolive oil
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1(7 bone)rack of lamb, trimmed and frenched
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1teaspoonsalt
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1teaspoonblack pepper
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2tablespoonsolive oil
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1tablespoonDijon mustard
Cooking Directions
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Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.
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Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.
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Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper. Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes. Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
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Arrange the breaded rack of lamb bone-side down in the same skillet. Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness. Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories481 | |
% Daily Value * | |
Total Fat 41g |
52% |
Saturated Fat 13g |
67% |
Cholesterol 94mg |
31% |
Sodium 1369mg |
60% |
Total Carbohydrate 6g |
2% |
Dietary Fiber 1g |
2% |
Total Sugars 0g |
|
Protein 22g |
44% |
Vitamin C 2mg |
2% |
Calcium 44mg |
3% |
Iron 2mg |
12% |
Potassium 308mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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