Rosemary-Mustard Lamb Roast

This lamb roast, which is great for dinner parties, is surprisingly simple.

Rosemary-Mustard Lamb Roast
15 mins
by 3.0 44  people
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  • 2 1 - 1 1/2 pounds lamb rib roasts (6 to 8 ribs each)
  • 1/4 cup coarse-grain brown mustard
  • 1 tablespoon snipped fresh rosemary
  • 1 - 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 3/4 cup soft bread crumbs (1 slice)
  • 1/4 cup finely chopped pecans
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Trim fat from meat. In a small bowl stir together mustard, rosemary, garlic, and pepper; brush onto meat. Toss together bread crumbs and nuts. Gently press the crumb mixture onto the roasts on all sides.
Place roasts on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the meat without touching bone. Roast in a 325 degree F oven until desired doneness. Allow 45 minutes to 1 hour for medium-rare (140 degree F) or 1 to 1 1/2 hours for medium (155 degree F).
Cover with foil; let stand for 15 minutes before carving. (The meats temperature will rise 5 degree F during standing.) Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 269, Fat, total (g) 16, chol. (mg) 74, sat. fat (g) 4, carb. (g) 7, fiber (g) 1, pro. (g) 25, vit. C (mg) 1, sodium (mg) 311, calcium (mg) 50, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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