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How To make Roast Rack Of Lamb with Parsleyed Crumbs
1 well-trimmed 1-1/2 pound rack of lamb
room temperature 3
tablespoons coarse grained mustard 1/2 cup fresh bread crumbs
1/4 cup fresh parsley :
minced
1 teaspoon dried rosemary crumbled
1 clove garlic :
minced
Position rack in center of oven and preheat to 450 F. Season lamb with salt and pepper. Brush lamb with 1 tablespoon mustard. In small bowl, combine remaining 2 tablespoons mustard with remaining ingredients. Press crumb mixture over top of lamb.
Arrange lamb crumb side up in roasting pan. Roast 10 minutes. Reduce heat to 400 F. and roast until thermometer inserted into center of meaty part registers 135 F. for medium rare, about 15 minutes longer. Let lamb stand 10 minutes. Carve lamb, cutting between ribs, and serve.
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INGREDIENTS
1 1/2 cups panko bread crumbs
1 tsp rosemary salt
1/2 tsp black pepper
4-5 cloves of smashed garlic
1 cup parmigiano reggiano
1/2 oz fresh rosemary
1/2 oz fresh sage
1 cup Italian parsley
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If you're looking for a show-stopper centerpiece roast for your holiday feast, look no further! The lamb is melt-in-your-mouth scrumptious and the crunchy herbaceous breadcrumb exterior adds incredible taste and texture. Truly spectacular and not difficult to prepare!
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ROAST RACK OF LAMB PERSILLADE INGREDIENTS:
2 (two) 1¾ racks of lamb, Frenched
Olive oil, for brushing
Salt and pepper
1/4 cup Dijon mustard
3/4 cup bread crumbs
1/3 cup chopped fresh parsley
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 small shallot, finely chopped
2 cloves garlic, minced
Zest of one lemon
1/2 tsp salt and pepper, each
FULL RECIPE:
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