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Rack of Baby Lamb With Herb Crust

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“Martha Stewart's from a 1983 cookbook called "Quick Cook" and it is delicious and easy. I add about 1/2 tsp. rosemary.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
  3. In a small mixing bowl, combine all the remaining ingredients.
  4. Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
  5. Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
  6. If you like it more well done, just make sure the crust isn't burning.

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