Carré d’agneau Provençale (Herbed rack of lamb)

Fairlady
4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (8)

1.00 kg lamb — rack
0.00 olive oil
0.00 salt and freshly ground black pepper
1.00 bread — white loaf, crusts removed
100.00 g butter
10.00 ml garlic — cloves, finely chopped
60.00 ml mixed herbs — finely chopped
30.00 ml Dijon mustard
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Method:

Brown lamb racks in a little oil in a very hot pan. Season.
Place in a roasting pan and roast at 200 ºC (15 minutes for rare, longer for well done).
Meanwhile, crumb bread in a food processor. Set aside.
Sauté garlic in heated butter. Mix together breadcrumbs, garlic butter and herbs. Remove.
When lamb is cooked, rub outside with mustard and press crumbs onto the surface to form an all-over crust (about 5 mm thick).
Place under a hot grill to brown.



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