Lamb Racks With Rosemary Mustard Crust
|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)|
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.