Parsleyed Rack of Lamb
Lamb Alcohol Herbs Main Course Eggless
Racks of Lamb (6 cutlets each)
1 tbsp Dry
White Wine (check manufacture)
6 tbsp Fresh
3 tbsp Freshly
Garlic, finely chopped
1. Heat the
oven to 200C, 400F, Gas mark 6. Make cuts through the fat on
top of both joints to create a diamond effect. Season
the trimmed racks of lamb generously with salt
and freshly ground black pepper. Roast in the oven for 30 minutes.
together the dry mustard and dry white wine to form a paste. Brush this all
over the racks of lamb.
3. Mix together the breadcrumbs, finely chopped parsley
and garlic and pat the mixture over the fat. Dot with
butter. Return the meat to the oven and roast
for a further 10 minutes.
each exposed bone with cutlet frills before serving.
Baked Honeyed Vegetables
Cranberry Apple Oat Crumble
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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