Rack of Lamb for two

Story by Joy Gregory

This flavourful classic sets the stage for an elegant evening for two.
Serve with rice pilaf and a crisp green salad.

4 Alberta lamb 8-rib racks
50 mL (1/4 cup) Fine sesame crackercrumbs
30 mL (2 tbsp) Chopped fresh parsley
1 Clove garlic, chopped
15 mL (1 tbsp) Butter or margarine, melted
15 mL (1 tbsp) Dijon mustard
Salt and pepper

Remove top fat cap and set rack of lamb in shallow pan, bone side down. Roast in 415°F (220°C) oven for 30 minutes. While lamb is cooking, combine crumbs, parsley and garlic; add melted butter and stir to blend. Set aside. Remove lamb from oven. Spread top surface with mustard and sprinkle with salt and pepper. Spread crumb mixture onto mustard coating. Return to oven and roast for additional 15 minutes or until lamb has reached desired doneness. Remove to heated platter. Cover loosely with foil and let stand 5 minutes before carving between bones to serve. Garnish with lemon slices, if desired. Makes 2 servings.

NUTRITIONAL INFORMATION
A 100 G (3.5 OZ) SERVING OF COOKED, LEAN LAMB IS LOW IN CALORIES, YET PROVIDES 50% OF BOTH THE DAILY PROTEIN AND VITAMIN B3 REQUIREMENTS, AS WELL AS 15% OF THE DAILY IRON REQUIREMENT FOR AN ADULT.