Breaded Rack of Lamb Recipe

5 1
Breaded Rack of Lamb Recipe
Breaded Rack of Lamb Recipe photo by Taste of Home
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Breaded Rack of Lamb Recipe

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5 1
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"This recipe is so easy and quick to prepare," notes Lorene Whittingham of Denver, Colorado. "We have lamb often on Saturday nights for dinner along with double-baked potatoes, tossed salad and a vegetable."
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Bake: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Bake: 40 min.

Ingredients

  • 1 rack of lamb (1 pound) , trimmed
  • 3 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup dry bread crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon dried thyme

Directions

Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes.
In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat.
Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Breaded Rack of Lamb in Taste of Home April/May 2004, p19

Nutritional Facts

1/2 each: 441 calories, 29g fat (15g saturated fat), 112mg cholesterol, 530mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 24g protein.

  • 1 rack of lamb (1 pound) , trimmed
  • 3 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup dry bread crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon dried thyme
  1. Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes.
  2. In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat.
  3. Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Breaded Rack of Lamb in Taste of Home April/May 2004, p19

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