Lamb Racks With Rosemary Mustard Crust Recipe
Ingredients
| 2 large cloves garlic, minced | ||
| Dijon Mustard | 2 1/2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 2 tablespoons nonfat mayonnaise | ||
| Rosemary | 2 Tablespoon, chopped | |
| 1 tablespoon reduced-sodium soy sauce | ||
| Ground black pepper | 1/4 Teaspoon | |
| 2 lamb racks (1 1/2 pounds each), trimmed of all visible fat | ||
| Bread crumbs | 1 Cup (16 tbs) | |
Directions
Preheat the oven to 500°F.
Line a baking sheet with foil.
In a small bowl, combine the garlic, mustard, lemon juice, mayonnaise, rosemary, soy sauce, and pepper.
Mix until smooth.
Fold a double strip of foil over the rib ends to prevent them from burning.
Spread the mustard mixture over the tops and sides of the lamb.
Coat with the bread crumbs.
Place on the baking sheet.
Roast the lamb for 10 minutes.
Reduce the oven temperature to 400°F and roast for 20 minutes, or until an instant-read thermometer inserted in the center of a rack registers 130°F for medium-rare.
Transfer to a cutting board and let stand for 5 minutes.
Cut each rack into 6 chops.
Line a baking sheet with foil.
In a small bowl, combine the garlic, mustard, lemon juice, mayonnaise, rosemary, soy sauce, and pepper.
Mix until smooth.
Fold a double strip of foil over the rib ends to prevent them from burning.
Spread the mustard mixture over the tops and sides of the lamb.
Coat with the bread crumbs.
Place on the baking sheet.
Roast the lamb for 10 minutes.
Reduce the oven temperature to 400°F and roast for 20 minutes, or until an instant-read thermometer inserted in the center of a rack registers 130°F for medium-rare.
Transfer to a cutting board and let stand for 5 minutes.
Cut each rack into 6 chops.
Chef
