| 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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