Herbed Dijon & Parmesan-crusted lamb
Splurge on a delectable rack of lamb. The easy Parmesan-and-herb crust is finger-licking good.
Nutrients per serving
20.8 g protein
9.5 g fat
1 g carbohydrates
1.9 mg iron
85 mg calcium
Preparation time 8 minutes
Roasting Time 20 minutes
Makes 2 servings
1 lamb rack, about 8 ribs
4 tsp (20 mL) freshly grated Parmesan
1 tbsp (15 mL) chopped fresh thyme or tarragon, or 1 tsp (5 mL) dried thyme or tarragon leaves
1 tbsp (15 mL) finely chopped pine nuts (optional)
generous pinches of salt and pepper
1 tbsp (15 mL) Dijon
chopped fresh mint (optional)
1. Preheat oven to 450F (230C). Line a rimmed baking sheet with foil. Rinse lamb and pat dry with paper towels. In a small bowl, stir Parmesan with thyme, pine nuts, salt and pepper. Place lamb on foil, fat side up. Spread fat side with Dijon. Sprinkle thyme mixture overtop and gently press in.
2. Roast 20 to 30 minutes, depending on size of rack, until a thermometer inserted into centre of meat reads 140F (60C) for medium-rare. Let stand 5 minutes. Slice into chops and sprinkle with mint.
First published in Chatelaine's 02/2006 issue. © Rogers Media Publishing Inc.