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Roast Lamb Rack with Mint and Garlic Crust

2 servings


Dinner for Two No Added Sugars

Nutritional Facts Per Serving

28.50 g
4.47 g
0.40 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 324
  • Fat 20.60 g
    • Saturated  
    • + Trans 
  • Cholesterol 94 mg
  • Sodium   601 mg
  • Carbohydrate 4.47 g
    • Fibre   0.40 g
    • Sugars  
  • Protein 28.50 g
    • Vitamin A 1 %
    • Vitamin C 3 %
    • Calcium 5 %
    • Iron 17 %


Preheat oven to 425 degrees F.

Cut lamb into 2, 4-rib racks. Trim excess fat and place in a small roasting pan. Roast 10 minutes, and then remove from the oven. Place crumb mixture on a plate. Brush top and sides of lamb with mustard. With a towel, lift up lamb by the ribs and press mustard-coated portions into the crumbs. Place lamb back into the roasting pan and cook to desired degree of doneness. Cook 12-15 minutes more for rare, 15-18 for medium rare, and 20 for medium. Rest the lamb 5 minutes to allow juices to set before serving. If you would like to make jus to serve with the lamb, remove fat from the pan, add 1 cup of beef stock, simmer a few minutes, and then season with salt and pepper.

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