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Rosemary-Crusted Rack of Lamb w/ Herbed Jelly

Source of Recipe

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Rosemary-Crusted Rack of Lamb w/ Herbed Jelly

• Cooking Light - April 1996 - Elizabeth J. Taliaferro,
• 4 servings (serving size: 2 lamb chops and 3 tablespoons herbed jelly)

1 (1-1/2-pound, 8-rib) lean rack of lamb
2 tablespoons Dijon mustard
1 tablespoon honey
2 garlic cloves, crushed
1 cup fresh whole-wheat breadcrumbs
2 teaspoons finely chopped fresh or 3/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon cracked pepper
Herbed Jelly (below)
Rosemary sprigs (optional)

Preparation:
Trim the fat from lamb, and place, meat side up, on broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone. Set aside.

Combine mustard, honey, and garlic; stir well. Spread mustard mixture over lamb. Combine breadcrumbs and next 3 ingredients; stir well. Pat breadcrumb mixture into mustard mixture on lamb.

Bake lamb at 425° for 40 minutes or until thermometer registers 140° (rare) to 160° (medium-well). Slice into 8 chops; serve with Herbed Jelly, and garnish with rosemary sprigs, if desired.

1/4 of recipe equals: Calories 328 (Calories from fat 24 %); Fat 8.9 g (Satfat 2.9 g, Monofat 3.4 g, Polyfat 1.1 g); Protein 18.8 g; Carbohydrate 44 g; Fiber 1.1 g; Cholesterol 53 mg; Sodium 564 mg

Herbed Jelly
Cooking Light - April 1996 - Elizabeth J. Taliaferro,
3/4 cup (serving size: 3 tablespoons)

Ingredients:
1/2 cup apple jelly
2 tablespoons white wine vinegar
2 tablespoons water
1 rosemary sprig

Preparation:
Combine all ingredients in a saucepan; bring to a boil. Remove from heat; stir well. Let stand 15 minutes; discard rosemary sprig. Serve warm or at room temperature.

One 3-Tblsp. Serving equals: Calories 102; Fat 0.0 g; Protein 0.2 g; Carbohydrate 26.6 g; Fiber 0.1 g; Cholesterol 0.0 mg; Sodium 14 mg