Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Racks of lamb; trimmed & oven ready |
| \N \N | Salt & fresh black pepper |
| 2 tablespoons | Freshly chopped parsley |
| 2 \N | 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, .