- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1 cup
- breadcrumbs
- 250 mL
- 2 cloves
- garlic minced
- 2 tbsp
- each finely chopped fresh rosemary and thyme
- 30 mL
- 3 tbsp
- olive oil
- 45 mL
- 2 racks
- lamb, approx. 1 1/2 lb (750 g) each, frenched (rib bones cleaned)
- 1/2 tsp
- each salt and pepper
- 2 mL
- 4 tbsp
- vegetable oil, divided
- 60 mL
- 1/4 cup
- Dijon mustard
- 60 mL
- 1 lb
- Brussels sprouts, trimmed and halved
- 500 g
Method
- Step 1
- Preheat oven to 425°F (220°C). In bowl, stir together breadcrumbs, garlic, rosemary and thyme. Drizzle over olive oil and mix well with crumb mixture. Set aside. Season lamb racks with 1/4 tsp (1 mL) each salt and pepper.
- Step 2
- Heat 2 tbsp (30 mL) vegetable oil in large skillet over medium-high heat. Sear racks until golden on both sides, approx. 4 min. per side. Remove lamb from skillet. Rub fat sides with mustard and coat with breadcrumb mixture, pressing to stick.
- Step 3
- Place lamb in roasting pan, crumb-side up. Roast approx. 15 min., or until meat thermometer inserted into thickest part of meat registers 145°F (63°C) for medium-rare. Meanwhile, on another baking sheet, toss Brussels sprouts with remaining vegetable oil, salt and pepper, and roast alongside lamb, about 15 min.
- Step 4
- Remove from oven and tent with foil 5 to 10 min. Slice between bones into individual chops. Divide chops and Brussels sprouts evenly among 4 plates to serve , and garnish with fresh chopped herbs if desired.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 640
- Fat:
- 44 g
- Saturated Fat:
- 10 g
- Carbs:
- 33 g
- Fibre:
- 6 g
- Sugar:
- 4 g
- Cholesterol:
- 95 mg
- Protein:
- 32 g
- Sodium:
- 950 mg