Rosemary-Crusted Rack of Lamb with Herbed Jelly



4 servings (serving size: 2 lamb chops and 3 tablespoons herbed jelly)

Recipe from

Cooking Light

Nutritional Information

Calories 328
Caloriesfromfat 24 %
Fat 8.9 g
Satfat 2.9 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 18.8 g
Carbohydrate 44 g
Fiber 1.1 g
Cholesterol 53 mg
Iron 2 mg
Sodium 564 mg
Calcium 44 mg


1 (1 1/2-pound, 8-rib) lean rack of lamb
2 tablespoons Dijon mustard
1 tablespoon honey
2 garlic cloves, crushed
1 cup fresh whole-wheat breadcrumbs
2 teaspoons finely chopped fresh or 3/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon cracked pepper
Rosemary sprigs (optional)


Trim the fat from lamb, and place, meat side up, on broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone. Set aside.

Combine mustard, honey, and garlic; stir well. Spread mustard mixture over lamb. Combine breadcrumbs and next 3 ingredients; stir well. Pat breadcrumb mixture into mustard mixture on lamb.

Bake lamb at 425° for 40 minutes or until thermometer registers 140° (rare) to 160° (medium-well). Slice into 8 chops; serve with Herbed Jelly, and garnish with rosemary sprigs, if desired.

Elizabeth J. Taliaferro,

Cooking Light

April 1996
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