Rosemary Rack of Lamb
20 people added this to their Recipe Box
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 316 |
| pro | 27 g |
| total fat | 21 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 86 mg |
| sodium | 254 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 15% |
| vit A | 1% |
| vit C | 2% |
| folate | 12% |
Suggested Recipes
-
1/4 cup (50 mL) fresh bread crumbs
1 tbsp (15 mL) chopped fresh rosemary
1 tbsp (15 mL) grated parmesan cheese
1 clove garlic, minced
Pinch each salt and pepper
1 tbsp (15 mL) Dijon mustard
1 rack of lamb (about 8 bones), 1 lb (500 g)
1 tbsp (15 mL) extra-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.
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
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »