 Herb Crusted Racks of Lamb
Makes 4 servings
|
|
|
|
Ingredients
|
|
2
|
American lamb racks (8 ribs each), frenched and trimmed
|
|
1
|
cup finely chopped parsley
|
|
1
|
medium onion, finely chopped
|
|
1
|
tablespoon fresh dill weed, chopped, or 1 teaspoon dried dill weed
|
|
1/4
|
cup fine dry bread crumbs
|
|
2
|
teaspoons fresh oregano leaves, chopped, or 1/2 teaspoon dried oregano
|
|
1
|
teaspoon salt
|
|
1/8
|
teaspoon ground pepper
|
|
|
|
|
|
|
|
|
|
Preheat oven to 425°F. Combine all ingredients, except lamb; mix well. Pat mixture on outside of lamb.
|
|
Place on broiler rack in shallow roasting pan. Roast 40 minutes for medium-rare (145° to 150°F).
|
|
|
|
© American Lamb Board
|
|
|
|
|
|
Printed
from fbnr.com
|
|
