This easy lamb dish has rustic elegance that's perfect for entertaining. Ask your butcher for frenched racks (ones with the bones scraped clean).
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
- 2 lamb racks frenched (about 12 oz/375 g each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Dijon mustard
- 1 clove garlic minced
- 2 teaspoons minced fresh thyme (or 1/2 tsp/2 mL dried)
- 2 tablespoons extra-virgin olive oil
- 3/4 cups fresh bread crumbs
- Braised White Beans
MethodSprinkle lamb with salt and pepper. Whisk together mustard, garlic and thyme; spread over top of meat. Let stand for 30 minutes.
Meanwhile, in skillet, heat oil over medium-high heat; cook bread crumbs, stirring, for 5 minutes or until crisp and golden. Let cool slightly. Press onto lamb.
With rib ends up, press racks together to interlink bones and form “guard of honour.” Pull bases about 1 inch (2.5 cm) apart to stabilize; place on baking sheet.
Roast in 425°F (220°C) oven for about 25 minutes or until meat thermometer inserted in centre registers 145°F (63°C) for medium-rare. Let stand for 5 minutes before slicing between bones. Serve with beans.
Nutritional facts Per serving: about
- Sodium 920 mg
- Protein 30 g
- Calories 633.0
- Total fat 37 g
- Cholesterol 81 mg
- Saturated fat 13 g
- Total carbohydrate 44 g
- Iron 37.0
- Folate 91.0
- Calcium 14.0
- Vitamin A 40.0
- Vitamin C 14.0