One Pan Rack of Lamb and Mushrooms

READY IN: 35minsYIELD: 1 rack

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

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 %

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.