ROAST RACK OF LAMB
Servings: 6
Prep time: 0:05:00
Bake/Cook time: 0:30:00
Calories: 545
Fat: 32 grams
Protein: 58 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
2 racks of lamb, (14 bones, total), Frenched by the butcher
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh rosemary leaves, plus sprigs for
garnish
2 cloves garlic, finely chopped
4 tablespoons Dijon mustard
1. Heat oven to 400F. Sprinkle lamb with salt and pepper.
Melt butter in a large non-stick skillet. Sear lamb on both
sides until golden.
2. In a small bowl, mix parsley, mint, rosemary and garlic.
When lamb is cool enough to handle, brush with
mustard. Pat herb mixture onto mustard.
3. Place lamb racks in a roasting pan. Roast 20-25
minutes for medium rare. An instant-read thermometer
should register 120 F. Let rest 10 minutes before slicing
between the bones to separate chops. Garnish with
rosemary sprigs.
Ask your butcher to "French" the rack of lambthis means
removing the fat and membrane that covers the rib bones.
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