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Nutrition Facts
Serving Size 1 (61g) Recipe makes 2 servings The following items or measurements are not included below: 1 racks of lamb
Calories 306
Calories from Fat 272		(88%)
Amount Per Serving		%DV
	Total Fat 30.3g	46%
	Saturated Fat 15.6g	77%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 251mg		10%
Potassium 69mg		1%
Total Carbohydrate 8.6g		2%
	Dietary Fiber 0.4g	1%
	Sugars 0.6g
Protein 1.6g		3%
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Christmas Day Delights - 2008

Linda's Busy Kitchen

Rack Of Lamb

Recipe #87506 | 30 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Marie
Mar 27, 2004

I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.

SERVES 2 (change servings and units)

Ingredients

1 rack of lamb (8 chops, frenched)
1 tablespoon vegetable oil
1 slice bread, made into bread crumbs
4 sprigs fresh parsley
1 shallot
1 clove garlic
1/4 cup butter, melted

Directions

1
Sear rack of lamb all over in skillet that can be used in the oven.
2
With food processor running, drop shallot and garlic into top tube and process until finely minced.
3
Add parsley and process until finely chopped.
4
Add pieces of fresh bread (about one slice) and process to fine crumbs.
5
Remove from processor to a bowl and mix in melted butter.
6
Pat bread crumb mixture onto top of rack of lamb.
7
Roast at 450° for 15 to 20 minutes.
8
If crumbs brown too quickly, turn oven down to 425°.
9
Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Lamb/Sheep
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Oven
Preparation > Number of Servings > For 1 or 2
Occasion > Dinner Party

Featured Reviews for This Recipe

From: Ackman

On Nov 21, 2009

I wasn't real impressed with breadcrumb topping, but the meat was FABULOUS. Will definately make it again, but with a different topping.

0 people found this review helpful

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From: doogsteroflove

On May 25, 2009

WOW - what an exceptionally easy recipe for a fabulous meal - WOW. Made this last week for DH - he gave me two thumbs up - I never get two thumbs Thank you for posting - we will be enjoying this for many, many years.

0 people found this review helpful

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From: Bergy

On Apr 16, 2006

I love lamb - it is very expensive here in Canada so I am choosey selecting any new recipe before trying it - This one did not let me down. The crumb jacket became a lovely crunchy accent of flavor. The rack was cooked perfectly it was pink not rare and not overdone. Thanks Marie - welcome your recipe to my hall of lamb fame! — Aug 17, 2004, 3 members found this helpful Added comments comments This time I added a bit more parsley as you can see by the uncooked photo Love this recipe Thanks again Marie

4 people found this review helpful

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From: Hey Jude

On May 21, 2005

I've had this recipe on my 'to-do' list for quite a while and I did it tonight. I have to say, first of all, that this is the first time I've cooked lamb for my husband (who claims he doesn't like it). It turned out wonderful and he ate most of it! I made this pretty much per Marie's instructions but used a stale french bread roll instead of a bread slice. I will make this again for sure. I submitted a pic for this, which shows the meat being medium-rare, which is how my husband and I like it....just roast a bit longer for a darker color. Thanks Marie for another keeper

1 person found this review helpful

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