Rack Of Lamb With Dijon Mustard Sauce Recipe
Ingredients
1 rack of lamb (3 pounds), all visible fat removed
1 cup finely chopped fresh parsley
1/2 cup Dijon-style mustard
1/2 cup soft whole wheat bread crumbs
1 tablespoon chopped fresh rosemary or 2 teaspoons dried rosemary
1 teaspoon minced garlic
Fresh rosemary, lemon slices and lemon peel strips (optional)
Directions
Preheat oven to 500°F.
Place lamb in large baking pan.
Combine parsley, mustard, bread crumbs, rosemary and garlic in small bowl.
Spread evenly over top of lamb.
Place in center of oven; cook 7 minutes for medium-rare.
Turn off oven but do not open door for at least 30 minutes.
Serve 2 to 3 chops on each plate, depending on size and total number of chops.
Garnish with additional fresh rosemary, lemon slices and lemon peel strips, if desired.
Place lamb in large baking pan.
Combine parsley, mustard, bread crumbs, rosemary and garlic in small bowl.
Spread evenly over top of lamb.
Place in center of oven; cook 7 minutes for medium-rare.
Turn off oven but do not open door for at least 30 minutes.
Serve 2 to 3 chops on each plate, depending on size and total number of chops.
Garnish with additional fresh rosemary, lemon slices and lemon peel strips, if desired.
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