Le carre d'agneau bouquetiere
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Racks of lamb; trimmed & oven ready | |
| Salt & fresh black pepper | ||
| 2 | tablespoons | Freshly chopped parsley |
| 2 | Cloves garlic; chopped | |
| 2 | tablespoons | Fresh bread crumbs |
Directions
Preheat the oven to 375 F. Season the lamb with salt & pepper. Just before dinner, bake the lamb for 30 minutes (for medium rare), eight minutes more for medium. Combine the parsley, garlic, & bread crumbs. Spread this mixture over the lamb during the last 10 minutes of cooking.
LE FESTIVAL
2120 SALZEDO ST., MIAMI.
WINE: CHATEAU BEYCHEVELLE, 1975.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .