See Also: Herb-Roasted Racks of Lamb(recipes)
Herb Crusted Racks Of Lamb(recipes)
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Lamb racks with breadcrumbs, parsley and lemon(recipes)
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Herb-crusted rack of lamb(recipes)
Roasted pepper filled with herb quinoa(recipes)
Rack of Lamb with Herb Crust, Rosti and Sauteed Mushrooms(recipes)
New season lamb with a herb and mustard crust and scallion crushed potatoes(recipes)
Honey-roasted spicy leg of lamb(recipes)

Herb-Roasted Racks of Lamb (recipes)


Herb-Roasted Racks of Lamb

Yield: Makes 4 servings



Ingredients:



1/2cup mango chutney, chopped

2to 3 cloves garlic, minced

2whole racks (6 ribs each) lamb loin chops (2-1/2 to 3 pounds)

1cup fresh French or Italian bread crumbs

1tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed

1tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves









Preparation:





1.Preheat oven to 400°F. Combine chutney and garlic in small bowl; spread evenly over meaty side of lamb. Combine remaining ingredients in separate small bowl; pat crumb mixture evenly over chutney mixture.2.Place lamb racks, crumb sides up, on rack in shallow roasting pan. Roast 30 to 35 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of lamb, not touching bone. 3.Remove lamb to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Using large knife, slice between ribs into individual chops. Serve immediately.