Rosemary-Mustard Lamb Roast

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

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Servings: 4
Prep Time: 15 mins
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    2  1 - 1 1/2 pounds 
    lamb rib roasts (6 to 8 ribs each)
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    1/4  cup 
    coarse-grain brown mustard
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    1   tablespoon 
    snipped fresh rosemary
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    1 - 2   cloves 
    garlic, minced
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    1/2  teaspoon 
    black pepper
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    3/4  cup 
    soft bread crumbs (1 slice)
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    1/4  cup 
    finely chopped pecans

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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