|2||slices French bread, coarsely chopped (1/2 cup fresh bread crumbs)|
|1||teaspoon finely snipped fresh rosemary or 1/4 teaspoon dried rosemary|
|1||garlic clove, pressed|
|2||teaspoons olive oil|
|1||rack of lamb (1 1/4 pounds), bones frenched and excess fat removed|
|Salt and coarsely ground black pepper|
|2||tablespoons Dijon mustard|
Yield: 2 servings
Nutrients per serving: Calories 470, Total Fat 25 g, Saturated Fat 10 g, Cholesterol 115 mg, Carbohydrate 23 g, Protein 36 g, Sodium 1310 mg, Fiber 1 g
Diabetic exchanges per serving: 1 starch, 4 1/2 medium-fat meat (1 carb)
Cook's Tips: A rack of lamb is a section of rib bones with a very tender and juicy strip of meat attached. The bones are "frenched," which means that the meat and fat are removed from between the ends of the bones for a more elegant presentation.
Searing the lamb on all sides seals in the juices and provides nice browning on the outside surface of the meat.
Larger cuts of meat such as rack of lamb should be removed from the oven when the thermometer registers 5-10 degrees below desired doneness temperature and allowed to stand at least 10-15 minutes. The temperature will continue to rise within the meat and reach the desired doneness.