Position rack in center of oven and preheat to 450 F. Season lamb with salt and pepper. Brush lamb with 1 tablespoon mustard. In small bowl, combine remaining 2 tablespoons mustard with remaining ingredients. Press crumb mixture over top of lamb. Arrange lamb crumb side up in roasting pan. Roast 10 minutes. Reduce heat to 400 F. and roast until thermometer inserted into center of meaty part registers 135 F. for medium rare, about 15 minutes longer. Let lamb stand 10 minutes. Carve lamb, cutting between ribs, and serve. Recipe by: Bon Appetit February 1992 Posted to FOODWINE Digest by Chris or Dick Marksberry
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 2|
|Calories from Fat: 548 (55%)|
|Amt Per Serving||% DV|
|Total Fat 60.9g||81 %|
|Saturated Fat 28.3g||141 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 221.8mg||68 %|
|Sodium 904mg||31 %|
|Potassium 1144.4mg||30 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 37.7g|
|Protein 68.5g||98 %|
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Calories per serving: 1005
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