Drennon's IGA Express Recipes
https://drennonsexpress.iga.com/Recipes/Detail/4567/Herb_Crusted_Rack_of_Lamb
Herb Crusted Rack of Lamb
Yield: 8 servings
Ingredients
| 2 | (8 rib) frenched racks of lamb, well trimmed of fat | ||
|
|
|||
| 3 | Tablespoons | dry or wholeseed mustard | |
|
|
|||
| 1 | Tablespoon | soy sauce | |
|
|
|||
| 1 | clove | garlic, crushed | |
|
|
|||
| Herbed Crumb coating: | |||
| 3/4 | cup | soft, fresh breadcrumbs | |
|
|
|||
| 1 | Tablespoon | butter, melted | |
|
|
|||
| 1 | Tablespoon | chopped fresh mint | |
|
|
|||
| 1 | Tablespoon | chopped fresh parsley | |
|
|
|||
| 1/2 | teaspoon | finely grated lemon rind | |
|
|
|||
Directions:
Preheat oven to 390 degrees F
Combine mustard, soy sauce and garlic. Spread on meaty part of lamb.
Mix breadcrumbs, melted butter, mint, parsley and lemon zest on a plate. Press lamb onto crumbs to adhere to the mustard coating. Pat any remaining crumbs on top.
Place lamb on a roasting rack in a foil-lined pan. Roast for 20 to 25 minutes.
Remove from oven, tent with aluminum foil and let rest for 10 minutes. Internal temperature will rise to about 130 degrees F for medium rare lamb. Carve each rack into 4 double chops and serve.
Please note that some ingredients and brands may not be available in every store.
Drennon's IGA Express Recipes
https://drennonsexpress.iga.com/Recipes/Detail/4567/Herb_Crusted_Rack_of_Lamb
Be the first to comment on this recipe!
Add a Comment Login