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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Rack of Lamb in an Herb Crust Recipe

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This recipe for Rack of Lamb in an Herb Crust is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 racks of lamb (approx. 1 lb. each)
1 bunch flat-leaf parsley
4 tablespoons chives
2 tablespoons each rosemary, sage, and thyme
6 cloves garlic
2 sticks softened unsalted butter
1/4 cup dried breadcrumbs
Salt, pepper and olive oil
Directions:
Directions:
Prepare herb butter: Rinse parsley, pat dry, tear off leaves and chop them coarsely. Peel and crush the garlic cloves. Place the garlic, parsley, chives, rosemary, sage, thyme, butter, breadcrumbs. salt and pepper in a blender. Process smooth as paste.

Cook the meat. Pre-heat oven to 450 degrees F. Season rack of lamb with salt and pepper. Heat small amount of oil in roasting pan. Seal on the loin side for 3 minutes. Transfer to the oven and cook for 8 minutes. Spread butter on meat, cover with breadcrumbs. Slide the pan under the grill and leave until the butter forms a golden crust. Let rest for 5 minutes.

 

 

 

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