INGREDIENTS

INSTRUCTIONS

Blanched sugar snap peas tossed in butter as an accompaniment
Pre-heat the oven to 475 degrees. In a small skillet heat the oil over
moderate heat until it is hot but not smoking, add the garlic and cook it,
stirring, for 30 seconds. Add the shallots and the rosemary and cook the
mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and
season with salt and pepper. Remove the skillet from heat.
Heat another oven-proof skillet over moderately high heat until it is hot
and brown the lamb, seasoned with salt and pepper, turning it, for 5
minutes, or until the sides and ends are browned evenly. Pour off any fat
from the skillet, arrange the lamb, and pat the crumb mixture evenly on the
fat and the meat sides of the lamb.
Bake the lamb in the middle of the oven for 15 minutes, or until a meat
thermometer registers 130 degrees for medium-rare meat. Transfer the lamb
to platter and let it stand, uncovered, for 10 minutes. Serve with buttered
sugar snap peas.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6547
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.

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