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Lamb - Easter Easter Lamb
Have your butcher "French" the rack(s) for you. By this I mean, rid the rack of any excess fat including the fat between the ribs.

First, season the racks by rubbing them with:

2 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons chopped, fresh rosemary
salt & pepper.

Brown the rack in a hot skillet, about 8 minutes each side.
Brush the top of the rack with Dijon mustard.

For the breading, combine:
3 slices of potato or egg bread
1/2 cup chopped, fresh parsley
1/2 cup slivered almonds
salt & pepper.

Mix in a food processor until uniform in texture.
With motor running, add

1/4 cup olive oil.

Transfer breading to bowl.
Cover the tops of the lamb racks with the breading.
The oil in the mixutre and the Dijon mustard on the
racks will help this adhere to them.
Insert a meat thermometer into the meat of the rack.
Bake rack(s) in a 425 degree oven for approximately
20 to 25 minutes, or until the meat thermometer
reads 135 degrees. It is best to just doneness
with a thermometer. Cook longer if desired.

Serve with a light starch like cous-cous and a
nice springtime vegetable like steamed asparagus.


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