Herb-Crusted Rack of Lamb with Mushroom Sauce Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 frenched racks of lamb (1-1/2 pounds each)
- 1 tablespoon steak seasoning
- 4-1/2 teaspoons olive oil
- 1 tablespoon Dijon mustard
- 1/3 cup panko (Japanese) bread crumbs
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon minced fresh mint or 1 teaspoon dried mint
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried rosemary, crushed
Instructions
- Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard.
- In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 375 ° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 °; medium, 160 °; well-done, 170 °).
- In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired.
- Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.
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