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Herb Encrusted rack of Lamb Recipe

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This recipe for Herb Encrusted rack of Lamb, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Devlin Miller
Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Rack of Lamb (4 bones in)
Butter (around 40gms)
Garlic (a couple of cloves)
Sprig of Rosemary
Handful of Basil
Flat leaf Parsley
Dijon Mustard
Gridle Pan

Directions:
Directions:
Ask your butcher for French dressed rack of Lamb, usually around 2 boned pieces per person. The rack usually comes with around 4 bones.
Preheat oven to 200C, Cut Lamb into 2 bone pieces, Put butter and garlic into gridle Pan and cook on high heat, don't let butter go too brown then add Lamb and colour both sides with the sauce basting with the butter as you go, this should take around 4-5min.
Put the gridle pan straight into the preheated oven and cook lamb for 4 mins.

While lamb in oven, finely chop all herbs together. Take Lamb out of oven and allow to rest for 5 mins.
On the flat fat side of Lamb spread with Dijon mustard and then roll in the chopped herb mix.
Place back in oven for another 4 mins, then remove and cut into single chops and serve on a bed of cheesy mashed potatoe with beetroot sauce on the side.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
This is one of Jane's favourite dishes that I cook as a treat for her. The lamb should be nice and pink inside for maximum tenderness.

 

 

 

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