Try this Rack of Lamb with Rosemary Scallion Crust recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 475 degrees F. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot. Season the rack of lamb. Brown the lamb turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up. In a small bowl stir together the mayonnaise and mustard until thoroughly combined. Brush or spread the mayonnaise and mustard mixture over the fat and meat side of the lamb. Pat the crumb mixture evenly over the mustard. Roast the lamb in the middle of the preheated oven for 15 minutes, or until a meat or an instant read thermometer registers 130 degrees F for medium-rare meat. Transfer the lamb to a carving board, let it stand, uncovered, for 10 minutes. Carefully cut the rack, between the rib bones, into individual or double chops taking care not to loosen the bread crumb mixture from the meat. Garnish with watercress. Yield: 2 servings NOTES : (Adapted from a Gourmet Magazine recipe) Recipe by: Cooking LIve Show #CL8820 Posted to MC-Recipe Digest V1 #490 by Angele Freeman
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Serving Size: 1 Serving (832g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 861 | ||
Calories from Fat: 385 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.7g | 57 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 19.3g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 2254.4mg | 78 % | |
Potassium 323.6mg | 9 % | |
Total Carbohydrate 103.3g | 30 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 96.2g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 861
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