Garlic-Rosemary-Crusted Rack of Lamb |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 (1-ounce) slices white bread |
1 1/2 teaspoons chopped fresh rosemary |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 garlic cloves, minced |
2 (1-pound) french-cut racks of lamb, trimmed (about 4 ribs per rack) |
2 large egg whites, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip meaty side of lamb racks in egg whites; dredge in breadcrumb mixture. Pat any remaining breadcrumb mixture onto rack.
3. Place lamb, meaty side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone.
4. Bake at 425° for 45 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing.
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