Le carre d'agneau bouquetiere

Yield: 4 Servings

Measure 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

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, .

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