Rosemary Crusted Rack Of Lamb With Herbed Jelly Recipe
Ingredients
| 1 (1 1/2-pound, 8-rib) lean rack of lamb | ||
| Dijon Mustard | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Whole wheat breadcrumbs | 1 Cup (16 tbs) | |
| 2 teaspoons finely chopped fresh or 3/4 teaspoon dried rosemary | ||
| Salt | 1/4 Teaspoon | |
| Cracked pepper | 1/4 Teaspoon | |
| Herbed Jelly | ||
Directions
Preheat oven to 425°.
Trim the fat from lamb, and place, meat side up, on rack of a broiler pan.
Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.
Set aside.
Combine mustard, honey, and garlic; stir well.
Spread mustard mixture over lamb.
Combine breadcrumbs and next 3 ingredients; stir well.
Pat breadcrumb mixture into mustard mixture on lamb.
Bake lamb at 425° for 40 minutes or until thermometer registers 150° (medium-rare) to 160° (medium).
Trim the fat from lamb, and place, meat side up, on rack of a broiler pan.
Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone.
Set aside.
Combine mustard, honey, and garlic; stir well.
Spread mustard mixture over lamb.
Combine breadcrumbs and next 3 ingredients; stir well.
Pat breadcrumb mixture into mustard mixture on lamb.
Bake lamb at 425° for 40 minutes or until thermometer registers 150° (medium-rare) to 160° (medium).
Chef
