Yield: 4 Servings
|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|
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.
2120 SALZEDO ST., MIAMI.
WINE: CHATEAU BEYCHEVELLE, 1975.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .