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Roasted Rack of Lamb with Parsley Crust
1 slice (1/2 oz/15 g) whole wheat (wholemeal) bread
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
2 racks of lamb, frenched, about 1 lb (500 g) each, trimmed of visible fat
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon olive oil
1 tablespoon Dijon mustard
Preheat the oven to 450°F (230°C). Place the bread in a blender or food processor and pulse until it forms coarse crumbs. Add the parsley, thyme, and garlic; pulse to blend.
Season the racks of lamb with the salt and pepper. In a heavy ovenproof frying pan, heat the olive oil over medium-high heat. Add the lamb to the pan and cook, turning as needed, until browned on all sides, about 5 minutes. Remove the pan from the heat and brush the mustard over the rounded top and front of the racks (but not the underside of the bones.) Gently pat the bread crumb mixture into the mustard.
Roast until an instant-read thermometer inserted into the meat (but not touching the bone) reads 140°F (60°C) for medium-rare, 20–25 minutes. Transfer to a platter and let rest for 10 minutes. To serve, cut the lamb between the ribs into separate bone-in chops and place on warmed individual plates.
Makes 2 servings.
protein 28 g
carbohydrate 5 g
total fat 8 g
saturated fat 3 g
monounsaturated fat 3 g
cholesterol 86 mg
sodium 514 mg
fiber 1 g
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Source: FeatureSource - “The New Mayo Clinic Cookbook” (Oxmoor House, $34.95)