Garlic-Rosemary-Crusted Rack Of Lamb

• 2 (1-ounce) slices white bread
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• 2 (1-pound) French-cut racks of lamb, trimmed (about 4 ribs per rack)
• 2 large egg whites, lightly beaten
• Cooking spray

1. Preheat oven to 425u0b0.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip meaty side of lamb racks in egg whites; dredge in breadcrumb mixture. Pat any remaining breadcrumb mixture onto rack.
3. Place lamb, meaty side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone.
4. Bake at 425u0b0 for 45 minutes or until thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium). Let stand 10 minutes before slicing.

white bread, rosemary, salt, black pepper, garlic, lamb, egg whites, cooking spray

Taken from www.myrecipes.com/recipe/garlic-rosemary-crusted-rack-of-lamb (may not work)