• 1 rack of lamb, trimmed
• 1-1/2 Tbs. Dijon mustard
• 2 slices whole wheat bread
• 2 cloves garlic
• 1 Tbs. packaged pesto sauce
• 1 Tbs. olive oil

Preheat oven to 500°F. With a sharp knife, score meat with cross-hatch marks. Brush top and sides with mustard. Wrap ends of rib bones with foil to prevent burning. Place racks in a shallow baking pan on the upper middle rack of oven. Roast 10 minutes. Combine remaining ingredients in a food processor or blender. Season with salt and pepper to taste and process until fine. Remove lamb from oven and pat breadcrumb mixture over top of roast. Roast another 8 minutes, or until a meat thermometer registers 130°F.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 159, fat 9.2g, 53% calories from fat, cholesterol 21mg, protein 8.4g, carbohydrates 10.3g, fiber 1.2g, sugar 1.6g, sodium 213mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.6, Lean meat: 0.9, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Burgundy, or Cabernet Sauvignon.