Roast Rack Of Lamb With Parsleyed Crumbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Company, Easy, Lamb | 2 | Servings | |
INGREDIENTS
| 1 | Well-trimmed 1-1/2 pound | |
| rack of lamb room | ||
| temperature | ||
| 3 | T | Coarse grained mustard |
| 1/2 | c | Fresh bread crumbs |
| 1/4 | c | Fresh parsley, minced |
| 1 | t | Dried rosemary, crumbled |
| 1 | Clove garlic, minced |
INSTRUCTIONS
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 F. 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. Recipe by: Bon Appetit' February 1992 Posted to FOODWINE Digest by Chris or Dick Marksberry <chrism1@MAIL.PHOENIX.NET> on Apr 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 202.2mg
Potassium: 102.8mg
Carbohydrates: 20.5g
Fiber: 1.5g
Sugar: 1.8g
Protein: 3.9g