Rack of Lamb

Name: Rack of Lamb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 racks of lamb (1 to 1-1/2 pounds each), trimmed; 2 tablespoons Dijon mustard; 1 cup soft bread crumbs; 1/4 cup minced fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup butter, melted; 1 garlic clove, minced

Total Time Prep: 10 min. Bake: 30 min.

Yield 8 servings

Test Kitchen Approved

I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.—Bob Paffenroth, Brookfield, Wisconsin

Ingredients

4 racks of lamb (1 to 1-1/2 pounds each), trimmed
2 tablespoons Dijon mustard
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
1 garlic clove, minced

Directions

Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat.
Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.

Nutrition Facts

1 serving: 247 calories, 16g fat (7g saturated fat), 82mg cholesterol, 319mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 21g protein.