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Garlic-Rosemary-Crusted Rack of Lamb

Oxmoor House
Prep time 10 mins
Cook time 45 mins
Stand time 10 mins
Yield 4 servings (serving size: 2 ribs)

Ingredients

  • 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

Nutrition 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

How to Make It

  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 breadcrumb 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.

Oxmoor House Healthy Eating Collection