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Nutrition Facts
Serving Size 213 g
(Approx. 3 Servings)
Amount Per Serving
Calories 520 Calories From Fat 0
% Daily Value*
Total Fat 28 g 36%
Saturated Fat 12 g 60%
Trans Fat 1.0 g
Cholesterol 140 mg 47%
Sodium 1260 mg 55%
Total Carbohydrate 32 g 12%
Dietary Fiber 0 g 0%
Sugars 12 g
Protein 34 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Herb Crusted Lamb with Rosemary Dijon Drizzle
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Serves
3  People

Ingredients

Recipe makes 3 Servings

1 Frenched rack of lamb
1 Tbsp grapeseed oil
1 Tsp kosher salt
2 Tbsp salted butter
2 Tbsp fresh garlic, finely chopped
2 Tbsp shallot, finely chopped
3/4 cup(s) panko bread crumbs
2 Tbsp fresh rosemary, finely chopped
2 Tbsp Dijon mustard, divided use
1/2 cup(s) Vela Farms Rosemary Jelly, can also use Mint Jelly
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Instructions

1
Heat oven to 400°F. Rub lamb with oil and season lightly with salt.
2
Place an empty, large skillet over medium-high heat until very hot. Add lamb and sear briefly just until browned nicely on all sides but not cooked through. Set aside on a platter.
3
Reduce heat to medium. Use a damp paper towel and tongs to carefully wipe out skillet and remove any seared bits of lamb.
4
Add butter, garlic and shallots, and cook 2 to 3 minutes until shallots are translucent and tender (be careful not to let garlic burn).
5
Add bread crumbs and rosemary, stir to coat and and heat until herb flavors are infused but bread crumbs are not browned. Remove skillet from heat.
6
Brush seared lamb with half of mustard then gently press bread crumb mixture to outside of lamb. Place on a baking sheet.
7
Roast 15 to 20 minutes or until internal temperature reaches 140°F on a meat thermometer. Remove from oven and let rest 5 to 8 minutes.
8
Meanwhile, melt jelly in a small sauce pan until smooth. Add remaining Dijon mustard and stir.
9
Carve into individual chops and drizzle with rosemary mint Dijon sauce and enjoy.

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