Recipe - Roast Rack Of Spring Lamb

3 Racks spring lamb; (8
cutlets on each
; one)
4 cup Soft white or wholegrain
breadcrumbs
2 tablespoon Chopped fresh parsley
3 Sprigs fresh marjoram;
roughly chopped
Few sprigs fresh thyme;
(leaves only) (or
; use One half level
; teaspoon dried
; thyme)
1 Clove garlic; crushed
2 tablespoon Melted butter
2 tablespoon Olive oil

Preheat oven to hot (200 deg C). Remove all excess fat from racks leaving
just the little lamb fillet attached to the bones. Slip a small sharp knife
under the thin white membrane covering the fillet and trim it away also.
Put breadcrumbs, herbs, garlic, butter and oil into a mixing bowl and toss
together lightly, then divide evenly and press onto the meat firmly. Place
racks into two baking dishes, crumbed side up, and bake in preheated oven
for 25 to 35 minutes or until done to your taste.

Cut racks into individual portions of 3 or 4 cutlets. Serve with juicy
baked tomatoes, boiled new potatoes and spring vegetables. Serves 6 to 8.

Converted by MC_Buster.

Per serving: 463 Calories (kcal); 50g Total Fat; (95% calories from fat);
1g Protein; 5g Carbohydrate; 62mg Cholesterol; 243mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 10 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.