Rosemary Crusted Rack Of Lamb With Herbed Jelly
|Lean rack of lamb||1 1⁄2 Pound (1 Piece, 8 Rib)|
|Dijon mustard||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Whole wheat breadcrumbs||1 Cup (16 tbs)|
|Finely chopped rosemary/3/4 teaspoon dried rosemary||2 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.
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).