Herb-Roasted Racks of Lamb the Editors of Publications International, Ltd.
Herb-Roasted Racks of Lamb
Makes 4 servings
|1/2||cup mango chutney, chopped|
|2||to 3 cloves garlic, minced|
|2||whole racks (6 ribs each) lamb loin chops (2-1/2 to 3 pounds)|
|1||cup fresh French or Italian bread crumbs|
|1||tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves|
|1||tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed|
|1||tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves|
- Preheat oven to 400°F. Combine chutney and garlic in small bowl; spread evenly over meaty side of lamb. Combine remaining ingredients in separate small bowl; pat crumb mixture evenly over chutney mixture.
- Place lamb racks, crumb sides up, on rack in shallow roasting pan. Roast 30 to 35 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of lamb, not touching bone.
- Remove lamb to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Using large knife, slice between ribs into individual chops. Serve immediately.
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