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Rosemary Crusted Rack Of Lamb With Herbed Jelly

Healthycooking's picture
  Lean rack of lamb 1 1⁄2 Pound (1 Piece, 8 Rib)
  Dijon mustard 2 Tablespoon
  Honey 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Whole wheat breadcrumbs 1 Cup (16 tbs)
  Finely chopped rosemary/3/4 teaspoon dried rosemary 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cracked pepper 1⁄4 Teaspoon
  Herbed jelly 1⁄2 Cup (8 tbs)

Preheat oven to 425°.
Trim the fat from lamb, and place, meat side up, on rack of a broiler pan.
Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.
Set aside.
Combine mustard, honey, and garlic; stir well.
Spread mustard mixture over lamb.
Combine breadcrumbs and next 3 ingredients; stir well.
Pat breadcrumb mixture into mustard mixture on lamb.
Bake lamb at 425° for 40 minutes or until thermometer registers 150° (medium-rare) to 160° (medium).

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