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Herb crust rack of lamb https://www.metro.ca/userfiles/image/recipes/carre-agneau-croute-herbes-4378.jpg PT15M PT20M PT35M
Trim the rack of lamb, choose the crust desired, mix all ingredients and spread over the rack. Sprinkle the crust with breading or sesame seeds. Preheat oven to 375°F (190°C), cook for 10 minutes, then lower the heat to 350°F (177°C) and cook for 8 to 10 more minutes. Lamb should be cooked rare or 154°F (68°C) on the meat thermometer.
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2 6 rib rack of lamb 1/2 tsp. (2 mL) garlic, chopped 1/2 tsp. (2 mL) fresh rosemary, chopped 1/2 tsp. (2 mL) fresh thyme, chopped 1 tsp. (5 mL) fresh parsley, chopped 1/2 tsp. (2 mL) lemon juice 1 tsp. (5 mL) olive oil 1 tsp. (5 mL) Dijon mustard
Herb crust rack of lamb

Herb crust rack of lamb

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2
    6 rib rack of lamb
  • 1/2 tsp.
    (2 mL)
    garlic, chopped
  • 1/2 tsp.
    (2 mL)
    fresh rosemary, chopped
  • 1/2 tsp.
    (2 mL)
    fresh thyme, chopped
  • 1 tsp.
    (5 mL)
    fresh parsley, chopped
  • 1/2 tsp.
    (2 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    olive oil
  • 1 tsp.
    (5 mL)
    Dijon mustard
Imprimer ma sélection

Preparation

Trim the rack of lamb, choose the crust desired, mix all ingredients and spread over the rack. Sprinkle the crust with breading or sesame seeds. Preheat oven to 375°F (190°C), cook for 10 minutes, then lower the heat to 350°F (177°C) and cook for 8 to 10 more minutes. Lamb should be cooked rare or 154°F (68°C) on the meat thermometer.

Source : Metro

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Lactose-free recipes

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