Recipe courtesy of Kathleen Daelemans
Oven Roasted Rack of Lamb
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 335 calorie
- Total Fat
- 26.3 grams
- Saturated Fat
- 10.9 grams
- Carbohydrates
- 2.4 grams
- Dietary Fiber
- 0.2 grams
- Protein
- 21 grams
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 335 calorie
- Total Fat
- 26.3 grams
- Saturated Fat
- 10.9 grams
- Carbohydrates
- 2.4 grams
- Dietary Fiber
- 0.2 grams
- Protein
- 21 grams
Ingredients
3 racks of lamb, 6 bones each, frenched
Salt and pepper
Dijon mustard
Seasoned bread crumbs, for dredging
Directions
- Preheat oven to 500 degrees F.
- Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.
