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Here are the ingridients that are required to cook a perfect Rosemary and Garlic-crusted Lamb Racks:
- Prepare 8 each of mini lamb racks of 3-4 cutlets each.
- Use 6 tbsp of extra virgin olive oil.
- You need 1 tbsp of parsley (chopped).
- You need 2 tbsp of rosemary (chopped).
- Get 4 clove of garlic (finely chopped).
- You need 1 tbsp of dijon-style mustard.
- Prepare 1 of finely grated zest of 1 lemon.
- Get 1 tsp of salt.
- You need 1/2 cup of fresh white breadcrumbs.
- Prepare 4 tbsp of grated parmesan cheese.
- Take 4 tbsp of grated/shaved mozarella cheese.
Ready with the ingridients? Here are the instructions on cooking Rosemary and Garlic-crusted Lamb Racks:
- Remove excess fat and silver skin from lamb racks..
- In bowl: mix all ingredients except cheese..
- Place foil on deep baking tray and top with large wire rack. Grease wire rack and place all lamb on one layer..
- Brush racks with oil and season. Spoon crust marinade onto meaty parts of racks and leave to marinate for 30 mins..
- Sprinkle with cheeses and spoon some oil over crust. Bake for 15 mins for pink juicy lamb (but if you prefer lamb to be cooked more, leave 5 mins in oven)..
- Place racks onto chopping board and cover th foil. Rest for 5 mins..
- Slice into cutlets, let juices pool.Arrange on heated platter with all crispy bits . Serve immediately (preferabe if served with Herbed Potatoes).
Great for a romantic date night or a dinner party. Lamb rib chops are cut from the "rack of lamb", the top part of the back attached to the ribs, and have incredibly tender meat. There's a reason why rosemary, garlic, and lamb is such a classic combination. Racks of lamb can be deceptive because there is so much bone in them compared to the amount of meat that it's a good idea to look at the racks and not just use their weight when judging how many to make. Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare A brief marinade of pounded garlic and anchovy, Dijon mustard and Lay lamb racks on top of potatoes, with bones curving downward.
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