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Rachael Ray's 30-Minute Healthy Recipes

Roasted Mustard Italian Lamb


* 1 (5 lb) rack of lamb
* 1 tsp salt
* 1 tsp pepper
* 3 tbsp canola oil
* 6 tbsp of Dijon style mustard
* 1 C Italian style breadcrumbs
* 6 Tbsp Parmesan cheese, grated
* 3 cloves of garlic, peeled and minced
* 3 tsp rosemary


1. Set the oven temperature to 450 degrees allowing the oven to heat.
2. Completely cover the meat with the salt and pepper.
3. Heat the oil over medium heat and place the lamb into the hot oil
4. Brown the meat for 6 minutes on all sides.
5. Remove the browned and place it in aluminum roaster pan lined with foil.
6. Brush the mustard on all sides of the meat with a pastry brush.
7. Toss together the breadcrumbs, cheese, garlic and rosemary.
8. Put the breadcrumb mixture on top of lamb and press into meat with your fingers.
9. Bake for 15 minutes for rare, 22 for medium, 25 well done.
10. Cool at room temperature for 12 minutes before cutting.


Rack of lamb is a luxury in most households, certainly ours, so when an occasion calls for something special and unusual, rack of lamb it is! This recipe is a nice alternative for the sweet variety of ingredients that we often see, like the mint jelly and raspberry sauces. Serve alongside a bright green salad and buttery Yukon Gold potatoes for a beautiful, and delicious, plate!

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