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Garlic Rosemary Crusted Rack Of Lamb

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Ingredients
  White bread slices 2 Ounce (2 slices, 1 ounce each)
  Chopped fresh rosemary 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Frenched lamb racks 2 Pound, trimmed (2 pieces, 1 pound each, 4 ribs per rack)
  Egg whites 2 Large, lightly beaten
  Cooking spray 1
Directions

1. Preheat oven to 425°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip meaty side of lamb racks in egg whites; dredge in bread crumb mixture. Pat any remaining breadcrumb mixture onto rack.
3. Place lamb, meaty side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone.
4. Bake at 425° for 45 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Cook Time: 
45 Minutes

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