Herb-Crusted Rack of Lamb
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/2 cup chopped fresh basil
- 2 1/2 tablespoons olive oil
- 1 1/2 tablespoons dijon mustard
- 1 large garlic clove
- 1/3 cup freshly grated pecorino romano cheese
- Carbohydrate 17 g(6%)
- Cholesterol 212 mg(71%)
- Fat 110 g(169%)
- Fiber 2 g(10%)
- Protein 46 g(93%)
- Saturated Fat 44 g(220%)
- Sodium 713 mg(30%)
- Calories 1249
Preparation Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.) Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes. Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve. *A dried herb mixture available at specialty foods stores and some supermarkets.
Preparation Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.) Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes. Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve. *A dried herb mixture available at specialty foods stores and some supermarkets.
