Roast Rack of Lamb


  • 2    American Lamb racks, trimmed
  • 1-1/2    teaspoons stone ground mustard
  • 1/2    cup unseasoned dry bread crumbs
  • 1/4    cup finely chopped fresh parsley
  • 1/2    teaspoon dried rosemary leaves, crushed
  • 1/4    teaspoon pepper

On roasting rack in shallow baking pan, place lamb rack meat-side up.  Spread mustard over meat.  Combine bread crumbs, parsley, rosemary and pepper.  Pat bread crumb mixture over mustard.  Roast at 375ºF for 30 to 45 minutes or to desired degree of doneness:  145ºF for medium-rare, 160ºF for medium or 170ºF for well.  Let roast stand for 10 minutes before slicing.  Internal temperature will rise approximately 10 degrees.

4 servings. Preparation time:  5 minutes. Cook time:  30 minutes

Nutrition per serving:  322 calories, 32 g protein, 10 g carbohydrate, 16 g total fat
(46% calories from fat), 100 mg cholesterol, 1 g fiber, 229 mg sodium, 7 mg niacin,
0.17 mg vitamin B6, 3 mcg vitamin B12, 3 mg iron, 5 mg zinc.

Recipe and image provided by the American Lamb Board