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Rack of Lamb

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

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.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 serving: 247 calories, 16g fat (7g saturated fat), 82mg cholesterol, 319mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 21g protein.

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