Garlic Rosemary Crusted Rack Of Lamb Recipe
Ingredients
| White bread slice | 2 | |
| Rosemary | 1 1/2 Teaspoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| 2 (1-pound) French-cut racks of lamb, trimmed (about 4 ribs per rack) | ||
| 2 large egg whites, lightly beaten | ||
| Cooking spray | ||
Directions
1. Preheat oven to 425°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip meaty side of lamb racks in egg whites; dredge in bread crumb mixture. Pat any remaining breadcrumb mixture onto rack.
3. Place lamb, meaty side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone.
4. Bake at 425° for 45 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip meaty side of lamb racks in egg whites; dredge in bread crumb mixture. Pat any remaining breadcrumb mixture onto rack.
3. Place lamb, meaty side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone.
4. Bake at 425° for 45 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.
Chef
