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1 6-rib rack of lamb
2 T. Dijon mustard
Salt and pepper
2 tsp. chopped fresh rosemary
1/3 cup fine fresh bread crumbs (dried crumbs may be used)
3 T. chopped fresh parsley
2 garlic cloves, chopped
2 T. olive oil
4 T. butter (2 T. melted, 2 T. diced)
2/3 cup meat stock

Mix mustard, salt and pepper to taste, rosemary, bread crumbs, parsley and garlic. Cover meat with mixture, pressing it firmly over lamb. Put meat in a shallow roasting pan. Combine olive oil and melted butter. Dribble mixture over meat.
Roast in oven at 350° for 45 minutes to 1 hour (use a meat thermometer to determine doneness. Transfer to warmed platter. Pour stock into pan; add diced butter. Heat, stirring, until the pan juices blend into the stock and the butter thickens the sauce slightly. Pour the sauce around the meat and serve.

Serves 2
Keywords: Lamb   Category: Meat: Other    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: June 27, 2015 by deebeeeff
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