Directions:
- Preheat oven to 425 degrees F.
- Combine bread crumbs, rosemary, parsley, garlic, olive oil, and lemon juice - salt and pepper to taste. Mix.
- In a roasting pan, roast lamb bone side down (cover the frenched bones with foil to keep from burning, if desired). Roast for about 25 minutes.
- Remove lamb from oven, pack the herb-crumb mixture on the meat side of the lamb, pressing firmly.
- Broil for 4-6 minutes more, or until the crust is browned. (Medium would be an internal temperature of 160 degrees).
- Arrange the racks, meat/crust side out, weave the bones together so it stands up. Let lamb sit for about 10 minutes before serving. To serve, grasp the bone, and with a sharp knife cut a chop off, or if desired, cut double chops for a pretty presentation.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.09 Kcal (323 kJ) | ||
| Calories from fat | 50.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 9% | |
|---|---|---|---|
| Sodium | 202.71mg | 8% | |
| Potassium | 15.72mg | 0% | |
| Total Carbs | 5.76g | 2% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 197.9 Kcal (829 kJ) | ||
| Calories from fat | 128.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 9% | |
|---|---|---|---|
| Sodium | 520.43mg | 8% | |
| Potassium | 40.37mg | 0% | |
| Total Carbs | 14.79g | 2% | |
| Sugars | 1.68g | 3% | |
| Dietary Fiber | 1.05g | 2% | |
| Protein | 1.76g | 1% | |
| Vitamin C | 8mg | 5% | |
| Iron | 1.1mg | 2% | |
| Calcium | 37mg | 1% | |
* 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.
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