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Rack Of Lamb Lafayette

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CATEGORY CUISINE TAG YIELD
Meats Meats 4 Servings

INGREDIENTS

4 Racks of lamb
4 Cloves garlic, chopped
Fresh mint to taste
1 t Thyme
1 t Rosemary
2 Bay leaves
1/4 c Olive oil
Salt and pepper to taste
1/4 c Dijon mustard
1 T White wine
Bread crumbs

INSTRUCTIONS

Ask butcher to remove spine bones from racks of lamb. Cut out meat
halfway down between rib bones, discarding fat from tops of racks.  Rub
lamb with garlic, mint, thyme, rosemary and bay leaves. Combine  with
olive oil in bowl. Marinate in refrigerator for 2 days or  longer.
Season lamb with salt and pepper. Cut each rack into halves  and wrap
rib bones with buttered paper to prevent burning. Place in  roasting
pan. Roast at 400 to 450 degrees for 30 minutes. Reduce oven
temperature to 350 degrees. Combine mustard and wine in small bowl;
mix  well. Remove buttered paper from rib bones. Brush outside of racks
with mustard mixture; dip in bread crumbs. Stand lamb in same  roasting
pan and fold rib bones between each other. Roast at 350  degrees for 10
minutes or until crumbs are brown. Serve standing on  platter; garnish
with additional mint.  Formatted for MCrecipe by JoAnn Pellegrino 5/98
NOTES : Recipe by Chef Bruno Wehren, MGM Grand Hotel Las Vegas Cooking
published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las
Vegas Best Bets/MGM Grand Hotel  Posted to KitMailbox Digest  by J
Pellegrino <gigimfg@ix.netcom.com>  on May 19, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 189.3mg
Potassium: 43.2mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: <1g


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