Herb-Crusted Lamb Ribs with Mushroom Sauce

With this simple, proven recipe, you do not need to be daunted to prepare rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a beautiful method to round out the meal.

Herb-Crusted Lamb Ribs with Mushroom Sauce Dish image by Taste of House

Components

• 2 frenched crown roasts (1-1/2 pounds each)
• 1 tablespoon steak flavoring
• 4-1/2 teaspoons olive oil
• 1 tablespoon Dijon mustard
• 1/3 cup panko bread crumbs
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon minced fresh mint or 1 teaspoon dried mint
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried rosemary, crushed
• MUSHROOM SAUCE:
• 3/4 pound sliced fresh mushrooms
• 2 tablespoons olive oil
• 1/4 cup butter, divided
• 4 garlic cloves, minced
• 1/2 cup dry red white wine or beef broth
• 1/4 cup beef broth
• 1/2 teaspoon honey
• 2 tablespoons minced chives, optional

Directions

1. Sprinkle lamb with steak flavoring. In a big skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard.
2. In a little bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15 x10- in. baking pan. Bake, uncovered, at 375 ° for 15-20 minutes or till meat reaches preferred doneness (for medium-rare, a thermometer should check out 135 °; medium,140 °; medium-well, 145 °).
3. In a large skillet, saute mushrooms in oil and 2 tablespoons butter up until tender. Add garlic; cook 1 minute longer. Stir in wine. Give a boil; cook till liquid is lowered by half. Eliminate from the heat. Stir in the broth, honey, staying butter and chives if preferred.
4. Eliminate lamb from oven and loosely cover with foil. Let represent 5 minutes prior to slicing. Serve with sauce.

Nutrition Truths

1/2 rack with 1/4 cup sauce: 532 calories, 39 g fat (14 g hydrogenated fat), 130 mg cholesterol, 861 mg salt, 10 g carbohydrate (2g sugars, 1g fiber), 33 g protein.