Rosemary Rack of Lamb

By The Canadian Living Test Kitchen

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Rosemary Rack of Lamb
Photography by Matthew Kimura

This recipe makes 2 servings

Nutritional Info
Per serving: about	-
cal	316316 cal
pro	27 g27g pro
total fat	21 g21g total fat
sat. fat	6 g6g sat. fat
carb	4 g4g carb
fibre	1 g1g fibre
chol	86 mg86mg chol
sodium	254 mg254mg sodium
% RDI:	-
calcium	77 calcium
iron	1515 iron
vit A	11 vit A
vit C	22 vit C
folate	1212 folate

Ingredients

1/4 cup fresh bread crumbs 1/4 1/4cup cupfresh bread crumbs
1 tbsp chopped fresh rosemary 1 1tbsp tbspchopped fresh rosemary
1 tbsp grated Parmesan cheese 1 1tbsp tbspgrated Parmesan cheese
1 minced clove of garlic 1 1minced clove of garlic
1 pinch each of salt and pepper 1 1pinch pincheach of salt and pepper
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 lb rack of lamb , (about 8 bones)1 1lb lbrack of lamb, (about 8 bones)
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil

Preparation

In small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt and pepper. Spread mustard evenly over lamb; coat with bread crumb mixture.

In ovenproof skillet, heat oil over medium-high heat; cook lamb, fat side down, until golden, about 2 minutes.

Bake in 425°F (220°C) oven until meat thermometer registers 145°F (63°C) for medium-rare, about 15 minutes.

Source : Canadian Living Magazine: February 2009

Keywords : Main Course; Roast; Valentine's Day; Lamb; Cheese; Dijon mustard;

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