2 American Lamb racks
1 1/2 teaspoons coarse ground mustard
1/2 cup unseasoned dried bread crumbs
1/4 cup finely chopped parsley
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
Cherry Pecan Sauce
Servings: 4
On roasting rack in shallow baking pan, place lamb meat-side up. Spread mustard over meat. In small bowl, combine bread crumbs, parsley, rosemary and pepper. Pat bread crumb mixture over mustard. Roast at 375 degrees F for 30 to 35 minutes per pound or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Let roast stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees. Serve with Cherry Pecan Sauce.
1 1/2 teaspoons coarse ground mustard
1/2 cup unseasoned dried bread crumbs
1/4 cup finely chopped parsley
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
Cherry Pecan Sauce
Servings: 4
On roasting rack in shallow baking pan, place lamb meat-side up. Spread mustard over meat. In small bowl, combine bread crumbs, parsley, rosemary and pepper. Pat bread crumb mixture over mustard. Roast at 375 degrees F for 30 to 35 minutes per pound or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Let roast stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees. Serve with Cherry Pecan Sauce.
Last edited by a moderator:
