Prep 45 mins
Cook 35 mins
From Cooking Light. Per serving: 206 calories, 10.8 g fat, 18.5 g protein, 8.5 g carb, 0.9 g fiber, 52 mg cholesterol.
- 3 slices day-old white bread
- 1⁄3 cup finely chopped pistachios
- 1 1⁄4 teaspoons grated lemon rind
- 2 1⁄2 tablespoons finely chopped fresh parsley
- 1⁄4 cup lemon juice
- 3⁄4 teaspoon salt, divided
- 1⁄4 cup finely chopped chives
- 1⁄4 cup finely chopped of fresh mint
- 2 1⁄2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 2 (1 1/2 lb) french-cut racks of lamb, trimmed (8 ribs each)
- mint sprig
- Put bread in the container of a food processor; pulse 10 times or until coarse crumbs form to measure about 1 1/4 cups.
- In a bowl, combine breadcrumbs, nuts, rind, parsley, juice, and 1/2 teaspoon salt.
- In another bowl, combine chives, mint, mustard, and garlic.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add lamb racks; cook 2 minutes on each side or until browned.
- Spread mustard mixture evenly over the meaty portion of lamb racks.
- Carefully pat breadcrumb mixture into mustard mixture.
- Place lamb on a broiler rack that has been sprayed with cooking spray.
- Bake in a 425° oven for 35 minutes or until meat thermometer reads 140° (medium-rare) to 155° (medium).
- Place lamb on platter; cover with foil; let stand 10 minutes before serving.
- Cut each rack into 4 pieces (2 ribs per piece).
- Garnish with mint sprigs.