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Dijon Crusted Rack Of Iamb Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||3 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Soft breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Lamb racks||4 Pound (2 racks, 2-pound /8 chops each)|
|Herb sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 7929 Calories from Fat 6561
% Daily Value*
Total Fat 731 g1124.8%
Saturated Fat 312.4 g1562.1%
Trans Fat 0 g
Cholesterol 1497 mg
Sodium 2679.6 mg111.6%
Total Carbohydrates 48 g15.9%
Dietary Fiber 4.3 g17.1%
Sugars 8.7 g
Protein 266 g531.4%
Vitamin A 31.9% Vitamin C 8.4%
Calcium 49.3% Iron 124.2%
*Based on a 2000 Calorie diet
Combine breadcrumbs and butter; stir -well.
Trim exterior fat on lamb racks to 1/4 inch; place lamb racks, fat side up, on a rack in a roasting pan.
Brush mustard mixture over lamb racks.
Pat breadcrumb mixture over tops and sides of lamb racks.
Insert meat thermometer into thickest portion of 1 rack, making sure it does not touch fat or bone.
Bake at 375° for 1 hour or until thermometer registers desired degree of doneness (medium-rare 150° or medium 160°).
Let stand 10 minutes before slicing.
Serve with Herb Sauce.