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Parsleyed Rack of Lamb HT MC 50mins Serves 4 Hot Lamb Alcohol Herbs Main Course Eggless
Ingredients: 2 x Racks of Lamb (6 cutlets each) Salt and Pepper 3 teasp Mustard Powder 1 tbsp Dry White Wine (check manufacture) 6 tbsp Fresh White Breadcrumbs 3 tbsp Freshly chopped Parsley 1 teasp Garlic, finely chopped 14g/½ oz Butter
Instructions
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.
2. Mix 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.
4. Garnish each exposed bone with cutlet frills before serving.
Serving suggestions: Accompaniments: Baked Honeyed Vegetables Dessert: Cranberry Apple Oat Crumble
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts
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