Serves: 2
Total Calories: 49
1. Heat oven to 450°F. Place lamb in shallow roasting pan with rib bones pointing down. In small bowl, combine parsley, rosemary, salt, dry mustard, pepper, margarine and garlic mix well. Rub mixture on lamb. Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone.
2. Bake at 450°F. for about 30 minutes or until meat thermometer registers desired temperature of 140°F. for rare or 160°F. for medium doneness. Place lamb on platter keep warm.
3. To prepare sauce, drain fat from meat drippings. Add broth to pan stir to loosen brown particles. Strain into small saucepan add wine. In small bowl, combine water and cornstarch blend well. Stir into wine mixture. Bring to a boil, stirring constantly until clear and thickened. Serve sauce with lamb.
TIP:*One-fourth cup additional beef broth can be substituted for the dry white wine.
Nutrition Information Per Serving: Serving Size: 1/2 of Recipe * Calories: 230 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 50 mg 17% * Sodium: 480 mg 20% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 16 g * Vitamin A: 8% * Vitamin C: 4% * Calcium: 2% * Iron: 8% * Dietary Exchanges: 2 1/2 Medium-Fat Meat, 1 Fat
This Petite Rack of Lamb recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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