Ingredients
4
4 servings
- •1 head garlic
- •3 tablespoons chopped fresh parsley
- •½ teaspoon minced fresh thyme
- •1 ½ cups soft bread crumbs
- •1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw
- •kosher salt and ground black pepper to taste
- •¼ cup Dijon mustard
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
- Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
- Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
- Wrap the exposed bone sections of the rack individually in aluminum foil.
- Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.
Nutritional Facts
Per 4 servings
- Calories: 403
- Carbohydrate: 17g
- Fat: 27g
- Fiber: 1g
- Protein: 22g
- Sugar: 1g
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