Very good. I cooked them a bit longer than suggested in order to get them to medium. Otherwise, great recipe.
Herb-Crusted Rack of Lamb
Photo: John Autry; Styling: Cindy Barr
Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick.
Yield: 8 servings (serving size: 2 chops)
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Amount per serving
- Calories: 293
- Fat: 15.3g
- Saturated fat: 6.6g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 0.6g
- Protein: 32.2g
- Carbohydrate: 4.4g
- Fiber: 0.3g
- Cholesterol: 102mg
- Iron: 2.4mg
- Sodium: 376mg
- Calcium: 23mg
- 1/3 cup dry breadcrumbs
- 3 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons Dijon mustard
- 1. Preheat oven to 450°.
- 2. Combine the first 4 ingredients in a small bowl.
- 3. Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 lamb rack to pan; cook 2 minutes on each side or until browned. Remove lamb from pan. Repeat with remaining lamb rack. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb. Place the lamb on a rack coated with cooking spray; place rack in a roasting pan. Bake at 450° for 18 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut into chops.
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