Dinners

Mustard and Herb Crusted Rack of Lamb Recipe

Name: Mustard and Herb Crusted Rack of Lamb Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: French
Ingredients: 1 cup fresh bread crumbs; 2 tablespoons finely chopped fresh flat-leaf parsley; 2 teaspoons finely chopped fresh mint; 1 teaspoons minced fresh rosemary; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; 1 tablespoons olive oil; 2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each; 2 tablespoons Dijon mustard

French

Roast

5 servings

doses

35 minutes

tempo ativo

1 hour 5 minutes

tempo total

Começar a Cozinhar

Ingredientes

1 cup fresh bread crumbs

2 tablespoons finely chopped fresh flat-leaf parsley

2 teaspoons finely chopped fresh mint

1 teaspoons minced fresh rosemary

1 teaspoon salt, divided

1 teaspoon black pepper, divided

1 tablespoons olive oil

2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each

2 tablespoons Dijon mustard

Instruções

Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.

Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.

Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard into each rack.

Place the racks back on the grill, fat side up, close to, but not directly over the coals. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

Informação Nutricional

Tamanho da Dose

Calorias

642 kcal

Gordura Total

41 g

Gordura Saturada

19 g

Gordura Insaturada

0 g

Gordura Trans

Colesterol

157 mg

Sódio

881 mg

Carboidratos Totais

16 g

Fibra Alimentar

1 g

Açúcares Totais

1 g

Proteína

52 g