Breadcrumbs

Total Time: 45 Minutes
Prep Time: 15 Minutes
Bake: 30 Minutes

Ingredients

Yield: 4 Servings

    • 1 Tbsp coarsely chopped fresh parsley or 1 tsp dried parsley flakes
    • 1 Tbsp olive oil
    • 2 garlic cloves, minced
    • 1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
    • 1 tsp minced fresh thyme or 1/4 tsp dried thyme
    • 1/4 tsp salt
    • 1/4 tsp Montreal steak seasoning
    • 1/4 tsp pepper
    • 2 Frenched racks of lamb (1 1/2 lbs each)
    • 1/4 cup pomegranate seeds

Directions:

    1. Preheat oven to 375 degrees. In a small bowl, combine the first eight ingredients.
    2. Place lamb on a rack in a shallow roasting pan; rub with herb mixture.
    3. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees, medium 160 degrees, well-done 170 degrees). Let stand 5 minutes before cutting. Sprinkle with pomegranate seeds.
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