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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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. 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:
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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
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