crushed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup cracker crumbs (6 to 8 saltines) :
finely ground or matzoh or dry bread crumbs Place oven rack on center level. Heat oven to 500 degrees. Place the racks of lamb in a 14-by-12-by-2-inch roasting pan. Whisk together the oil, mustard, rosemary, salt and pepper in a small bowl. Coat both sides of the racks with the mixture. Pat on a layer of bread or cracker crumbs. Roast 20 minutes for rare. Let stand 5 minutes before carving. Per serving: 646 calories, 67 gm protein, 2 gm carbohydrates, 39 gm fat, 221 mg cholesterol, 13 gm saturated fat, 466 mg sodium The Washington Post 12/20/95
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This Steak Is Illegal In The United States...
Roasted Leg of Lamb
RECIPE:
Roasted Leg of Lamb - This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
INGREDIENTS: 1 (5 to 6 pound) trimmed bone-in leg of lamb 4 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme leaves 1 tablespoon Dijon mustard 1 tablespoon kosher salt 2 teaspoons ground black pepper
DIRECTIONS: 1. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. 2. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. 3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. 4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. 5. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. 6. Serve immediately with mini hasselback potatoes.
Mint-Crusted Rack of Lamb Recipe - Easter Special! Mint Crust Rack of Lamb with Honey Vinaigrette
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