Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups plain dry breadcrumbs
- 1½ tsp dried rosemary, crumbled
- 1½ tsp dried marjoram
- ¾ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 5 tbsp Dijon mustard
- 3 racks of lamb (8 ribs each) Frenched
- rosemary sprigs
Directions
Heat oven to 400°F.
Coat roasting pan with cooking spray.
In bowl, combine first 6 ingredients, stir in mustard.
Press crumb mixture onto all sides of lamb except ribs.
Spray crumb crust with cooking spray.
Roast 30 minutes.
Or until done.
Let stand 10 minutes.
Before carving.
Garnish with rosemary sprigs.
Category:Cathy's Recipes
Category:Breadcrumb Recipes
Category:Lamb Rack Recipes
Category:Marjoram Recipes
Category:Dijon mustard Recipes
Category:Rosemary Recipes