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Rosemary-Crusted Rack of Lamb Recipe

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This recipe for Rosemary-Crusted Rack of Lamb, by , is from The Gibbons Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ryan Gibbons
Added: Saturday, October 24, 2009


1/2 cup fresh bread crumbs
1/4 cup chopped pecans
2 tbsp. chopped fresh rosemary
2 tbsp. grated parmesan cheese
2 cloves garlic, minced
1/4 tsp. each of salt and pepper
1/4 cup dijon mustard
2 racks of lamb
2 tbsp. olive oil

1. In small bowl, combine bread crumbs, pecans, rosemary, parmesan cheese, garlic, salt and pepper. Spread mustard evenly over lamb racks. Coat racks with bread crumb mixture.

2. In large ovenproof skillet, heat oil over medium-high heat. Add racks, fat side down; cook for 2 minutes or until golden. Transfer to 425F oven; roast for about 15 minutes or until meat thermometer inserted in centre registers 140F for rare or until desired doneness.

3. Transfer lamb to cutting board; tent with foil and let stand for 10 minutes before carving.




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