Garlic Rosemary Crusted Rack Of Lamb
|White bread slices||2 Ounce (2 slices, 1 ounce each)|
|Chopped fresh rosemary||1 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|
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.