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Lamb Racks With Rosemary Mustard Crust

Healthycooking's picture
Ingredients
  Garlic 2 Clove (10 gm), minced
  Dijon mustard 2 1⁄2 Tablespoon
  Lemon juice 2 Tablespoon
  Non fat mayonnaise 2 Tablespoon
  Chopped fresh rosemary 2 Tablespoon
  Reduced sodium soy sauce 1 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  Lamb racks 3 Pound, trimmed of all visible fat (2 racks, 1 1/2 pounds each)
  Fresh bread crumbs 1 Cup (16 tbs)
Directions

Preheat the oven to 500°F.
Line a baking sheet with foil.
In a small bowl, combine the garlic, mustard, lemon juice, mayonnaise, rosemary, soy sauce, and pepper.
Mix until smooth.
Fold a double strip of foil over the rib ends to prevent them from burning.
Spread the mustard mixture over the tops and sides of the lamb.
Coat with the bread crumbs.
Place on the baking sheet.
Roast the lamb for 10 minutes.
Reduce the oven temperature to 400°F and roast for 20 minutes, or until an instant-read thermometer inserted in the center of a rack registers 130°F for medium-rare.
Transfer to a cutting board and let stand for 5 minutes.
Cut each rack into 6 chops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Rosemary

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