Name: Le Carre D'agneau Bouquetiere
Ingredients: 2 Racks of lamb; trimmed & oven ready; Salt & fresh black pepper; 2 tb Freshly chopped parsley; 2 Cloves garlic; chopped; 2 tb Fresh bread crumbs

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Meat	4	Servings

INGREDIENTS

2		Racks of lamb; trimmed & oven ready
		Salt & fresh black pepper
2	tb	Freshly chopped parsley
2		Cloves garlic; chopped
2	tb	Fresh bread crumbs

INSTRUCTIONS

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, http://www.erols.com/hosey.

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