Mustard Crusted Rack of Lamb Recipe

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Mustard Crusted Rack of Lamb
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Ingredients
18
Count
Nutrition
916
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  2. Preheat the oven to 450 degrees F.
  3. Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  4. In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  5. Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
  6. Serve with some of the Fig Chutney, if desired.
  7. Fresh Fig Chutney:.
  8. 2 1/2 cups red wine vinegar.
  9. 1/2 pound light brown sugar.
  10. 1 onion, chopped.
  11. 1/4 cup chopped fresh ginger.
  12. 1 1/2 teaspoons yellow mustard seeds.
  13. 1/4 lemon, zested.
  14. 1/2 cinnamon stick.
  15. 1 3/4 teaspoons salt.
  16. 1/4 teaspoon ground allspice.
  17. 1/8 teaspoon ground cloves.
  18. 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved.
  19. In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
  20. Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.).
  21. Yield: about 2 1/2 pints.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 915.67 Kcal (3834 kJ)
Calories from fat 231.07 Kcal
% Daily Value*
Total Fat 25.67g 39%
Cholesterol 68.11mg 23%
Sodium 3439.85mg 143%
Potassium 498.91mg 11%
Total Carbs 131.8g 44%
Sugars 113.85g 455%
Dietary Fiber 3.19g 13%
Protein 25.55g 51%
Vitamin C 13.1mg 22%
Iron 181.8mg 1010%
Calcium 207.2mg 21%
Amount Per 100 g
Calories 119.66 Kcal (501 kJ)
Calories from fat 30.2 Kcal
% Daily Value*
Total Fat 3.36g 39%
Cholesterol 8.9mg 23%
Sodium 449.51mg 143%
Potassium 65.2mg 11%
Total Carbs 17.22g 44%
Sugars 14.88g 455%
Dietary Fiber 0.42g 13%
Protein 3.34g 51%
Vitamin C 1.7mg 22%
Iron 23.8mg 1010%
Calcium 27.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.8
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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