Roast Rack of Lamb with Peach-Ginger Chutney

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  • Makes: 6 servings
  • Prep: 20 mins
  • Roast: 45 mins 325°F
  • Stand: 15 mins

Roast Rack of Lamb with Peach-Ginger Chutney

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5.0 by 1 people

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Directions

  1. Trim fat from meat. Stir together mustard, lemon juice, rosemary, and salt. Rub onto meat. Toss together crumbs and melted butter. Sprinkle onto meat.
  2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer . The thermometer should not touch the bone. Roast, uncovered, in a 325 degree F oven. For medium rare, roast for 3/4 to 1 hour or until meat thermometer registers 140 degrees F. Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F. (For medium, roast for 1 to 1-1/2 hours or until meat thermometer registers 155 degrees F.) Cover; let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.) Serve with warm Peach-Ginger Chutney. Makes 6 servings.
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Nutrition Facts (Roast Rack of Lamb with Peach-Ginger Chutney)

  • Per serving:
  • 299 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 50 mg chol. ,
  • 332 mg sodium ,
  • 41 g carb. ,
  • 3 g fiber ,
  • 32 g sugar ,
  • 16 g pro.
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