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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 8.7g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.6g | ||
| Protein 1.6g | 3% | |
Rack Of Lamb
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
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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- 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: 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.
From: Linda's Busy Kitchen
On Dec 31, 2008
This couldn't be easier to prepare and the results were awesome!!! The roast was so tender and juicy and packed with flavor, and really enjoyed by the family! I made ours perfectly medium-rare to the delight of all who indulged! This is a recipe I will save for company, and plan to make again when the mood strikes!
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
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
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