Preheat oven to 400 deg F.
Remove any lamb fell, and clean bones so they don't blacken during cooking.
Cut rack into sections with 3-4 bones each.
On the fat side of the rack, make a criss-cross pattern of shallow cuts to help hold the crust. Lightly season with salt and pepper
In a dry skillet, heat rosemary, then remove leaves on a cutting board, bash with side of knife, then finely chop to release all of the oils.
In a skillet add rosemary, onions, tablespoon of olive oil, thyme, parsley and horseradish. Over medium heat saute until onions are tender. Turn off heat
Stir in panko and cheese and set aside.
In a large skillet heat canola oil to just below smoke point.
Sear each side of the rack of lamb. About 2-3 minutes per side. Don't cook. Let cool.
Brush dijon mustard over each rack of lamb. Can be over all, or just the fat side, depending on taste preference.
Dip the rack into the mix made above, using some extra to pack around.
Place on baking pan in over for 12-15 minutes.
Measured internal temperature to determine when remove from oven
Rare (very red) 120 deg F
Medium Rare (light red) 130 deg F
Medium (touch of pink) 140 deg F
Well done 150 deg F.
After removing from oven, let rest on cutting board (7-10 minutes) before slicing into single bone pieces.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 245 (69%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 181.8mg||56 %|
|Sodium 262.2mg||9 %|
|Potassium 315.9mg||8 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 9.8g|
|Protein 15.4g||22 %|
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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: 353
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