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Add a photoA delicious rack of lamb with a tender crumb and herb topping.
Ingredients
- 2 racks of lamb, fat trimmed
- 4 tablespoons of dried breadcrumbs
- 2 tablespoon of olive oil
- 2 tablespoon of rosemary (minced)
- salt and pepper
- Zest of a lemon
- Heat the oven to 425F.
Directions
- Mix together the breadcrumbs, rosemary, lemon zest, salt and pepper.
- Rub the top side of the rack of lamb with the olive oil. Press the breadcrumb mixture on top of the olive oil.
- Place in a baking pan and put into the oven. Roast until the internal temperature is 135. That's the temperature I used when cooking these, so adjust to your preference. Do remember it will cook further when resting.
- Remove from the oven, cover and rest for at least 10 minutes.
- Carve the chops into single servings and dig in.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 6 servings | |
| Calories 61 | |
| Calories from Fat 43 | 70% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 19mg | 1% |
| Total Carbs 3.94g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.28g | 0% |
| Protein 0.65g | 1% |
