Garlic-Rosemary-Crusted Rack of Lamb

Oxmoor House
Garlic-Rosemary-Crusted Rack Of LambRecipe
Oxmoor House
4 servings (serving size: 2 ribs)


+ Add To Shopping List
2 (1-ounce) slices white bread
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (1-pound) French-cut racks of lamb, trimmed (about 4 ribs per rack)
2 large egg whites, lightly beaten
Cooking spray


Prep: 10 Minutes
Cook: 45 Minutes
Stand: 10 Minutes

Preheat oven to 425°.

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 breadcrumb mixture. Pat any remaining breadcrumb mixture onto rack.

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.

Bake at 425° for 45 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.

Created date

March 2010

Nutritional Information

Calories 375
Fat 14.0 g
Satfat 4.9 g
Protein 50.4 g
Carbohydrate 8.1 g
Cholesterol 150 mg
Iron 4.9 mg
Sodium 552 mg
Caloriesfromfat 35 %
Fiber 0.5 g
Calcium 49 mg