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Rack of Lamb Recipe

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

Carol Lewis Foster
Added: Wednesday, September 24, 2008


Mustard Coating
2 racks of lamb
3 T. Dijon mustard
1-2 cloves fresh garlic, chopped
2 tsp. fresh rosemary
1 tsp.Lawry's salt
1/4 tsp. pepper

Bread Crumbs:
1/2 c. Progresso seasoned bread crumbs
1/2 tsp. garlic powder
1/2 tsp. dry mustard

Preheat oven to 475. Salt and pepper racks of lamb.
Mix ingredients for mustard coating. Separately, combine bread crumbs and seasonings.

Using a pastry brush, apply coating over entire surface of meat. Roll coated meat into seasoned bread crumbs. Place meat in roasting pan, rack side down. Roast for 10 minutes at 475. Lower temperature to 375. Roast for about 30 minutes or until thermometer registers 145 to 150. Let stand for 5 to 10 minutes before serving.




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