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Orange Scallops with Spinach and Walnuts
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Rack of Lamb with Dijon-Mustard Sauce
Yield: Makes 6 servings
Ingredients:
1
rack of lamb (3 pounds), all visible fat removed
1
cup finely chopped fresh parsley
1/2
cup Dijon 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, for garnish (optional)
Preparation:
1.
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 30 minutes. Garnish with additional fresh rosemary, lemon slices and lemon peel strips, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 275 mg |
| Protein | 46 g |
| Fiber | 1 g |
| Carbohydrate | 5 g |
| Cholesterol | 149 mg |
| Saturated Fat | 8 g |
| Total Fat | 24 g |
| Calories from Fat | 51 % |
| Calories | 432 |
Dietary Exchange:
| Fat | 2 |
| Meat | 6 |
This recipe appears in:
Lamb
