Rack of Lamb with Mustard Crust
This restaurant-style dish, using the most prized and tender cut of lamb, can be made at home for a fraction of the cost when dining out.
- 2 slices French bread, coarsely chopped (1/2 cup fresh bread crumbs)
- 1 tablespoon butter
- 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
Heat oven to 350°F. For crust, combine bread crumbs and butter in Small Micro-Cooker®; microwave on HIGH 1 minute or until light golden brown, stirring once. Add rosemary and garlic to bread crumb mixture; mix thoroughly and set aside.
For lamb, heat oil in (10-in.) Sauté Pan over medium heat until hot. Season lamb with salt and black pepper. Sear meat on all sides about 1-2 minutes or until well browned. Place lamb on cutting board and spread mustard over top. Press crust onto mustard.
Return lamb to same pan; place pan into oven. Roast until Digital Pocket Thermometer registers 140°F, about 25-30 minutes. Remove lamb from pan to carving board; let stand, uncovered, at least 10 minutes (internal temperature will reach 145°F for medium rare, 160°F for medium). Slice into individual chops and serve immediately.
- 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
U.S. Diabetic exchanges per serving:
1 starch, 4 1/2 medium-fat meat (1 carb)
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.