Directions:
- Preheat oven to 450 degrees F.
- French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
- Rub the fat side of each rack with mustard.
- In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
- Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
- Carefully remove from the oven and let stand for 10 minutes.
- To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357 Kcal (1495 kJ) | ||
| Calories from fat | 205.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.8g | 35% | |
|---|---|---|---|
| Cholesterol | 71.6mg | 24% | |
| Sodium | 341.98mg | 14% | |
| Potassium | 90.92mg | 2% | |
| Total Carbs | 19.11g | 6% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 15.67g | 31% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 113.6mg | 631% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 130.25 Kcal (545 kJ) | ||
| Calories from fat | 74.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 35% | |
|---|---|---|---|
| Cholesterol | 26.12mg | 24% | |
| Sodium | 124.77mg | 14% | |
| Potassium | 33.17mg | 2% | |
| Total Carbs | 6.97g | 6% | |
| Sugars | 1.09g | 12% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 5.72g | 31% | |
| Vitamin C | 2.9mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 41.4mg | 631% | |
| Calcium | 19.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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