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RACK OF LAMB

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YIELD

4 servings

ACTIVE

25 minutes

TOTAL

1 hour 5 minutes

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BREADING

¼ CUP EACH FRESH BREAD CRUMBS, CHOPPED PARSLEY AND GRATED PARMESAN

1 TBSP PLUS 1 TSP OLIVE OIL

1 TBSP MINCED GARLIC

¼ TSP EACH SALT AND PEPPER

2 TBSP DIJON MUSTARD

8-RIB RACK OF LAMB (1½ TO 2 LB), FAT TRIMMED OFF TOP OF RIBS LEAVING A THIN LAYER

1 LB RED-SKINNED POTATOES, SCRUBBED, CUT IN 1-IN. CHUNKS

1 TBSP OLIVE OIL

½ TSP EACH SALT AND PEPPER

Heat oven to 425°F. Coat half of a shallow roasting pan with nonstick spray.

Mix BREADING ingredients in a small bowl. Spread mustard on both sides of lamb; pat on breading. Place bone side down on sprayed side of pan. Toss potatoes with remaining ingredients. Spread in a single layer next to lamb.

Roast 30 to 35 minutes, turning potatoes once, until tender and golden brown and a meat thermometer inserted in thickest part of meat, not touching bone, registers 150°F for medium-well chops at ends of rack, medium-rare at center. Let lamb rest 10 minutes before cutting into chops.

PER SERVING

CALORIES 341 TOTAL FAT 18G SATURATED FAT 5G CHOLESTEROL 60MG SODIUM 791MG

TOTAL CARBOHYDRATES 21G DIETARY FIBER 2G PROTEIN 22G