Rack of Lamb with Dijon-Mustard Sauce the Editors of Publications International, Ltd.
Rack of Lamb with Dijon-Mustard Sauce
Makes 6 servings
|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)|
- 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.
|Saturated Fat||8 g|
|Total Fat||24 g|
|Calories from Fat||51 %|
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