One Pan Rack of Lamb and Mushrooms

READY IN: 35minsYIELD: 1 rack

INGREDIENTS

  • 1rack of lamb, remove fat and French
  • 8ounceswhite mushrooms (or brown)
  • 8ounces brown mushrooms (or baby portobella)
  • 2garlic cloves, minced
  • 1tablespoonolive oil
  • salt & fresh ground pepper, to taste
  • NUTRITION INFO

    Serving Size: 1 (118) g

    Servings Per Recipe:4

    Calories: 57

    Calories from Fat 33 g 60 %

    Total Fat 3.8 g 5 %

    Saturated Fat 0.5 g 2 %

    Cholesterol 0 mg 0 %

    Sodium 6 mg 0 %

    Total Carbohydrate4.2 g 1 %

    Dietary Fiber 1.2 g 4 %

    Sugars 2.3 g 9 %

    Protein 3.6 g 7 %

    DIRECTIONS

  • Pre heat oven to 450 degrees.
  • Rub all sides of lamb with garlic, salt and peppler.
  • Wash, dry and cut mushroom into quarter or half, or leave whole if 1-1.5" in diameter. Salt and pepper, drizzle with oil and toss to coat.
  • Put portobella mushroom in bottom of baking dish. Put rack of lamb on top, curving down.
  • Bake for 15 minutes.
  • Add white mushroom to the top of the bones and sides of pan, not on top of the meat on the rack.
  • Bake for another 10 minutes.
  • Bake check meat temperature to desired doneness. I prefer 125 degree for rare.
  • Remove from oven. Let meat rest for about 5 to 10 minutes while eating mushroom as appetizers with some fresh bread.
  • Serve meat and the rest of mushroom and enjoy.
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