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Recipe by: gauthiere
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See below ingredients and instructions of the recipe
1 Rack of lamb; medium Italian bread crumbs
Dijon mustard
Have the butcher take off the chine bone--or at the very least score
it through so that the chops can be cut. The ends of the chops should
be 'Frenched"...so you can see the bone. Put dijon all over the
lamb...coat it well. Pat the bread cumbs on top of the mustard, so
that they adhere. particularly important on the rounded side...the
top. Place lamb in a pre-heated over...450 degrees. Roast for about
35 minutes. This will give you a RARE lamb rack...the only way as far
as I am concerned. Rest for 10 minutes and serve. Will serve two, or
one very hungry person. Recipe was adapted from FINALLY MICHAEL'S
(RESTAURANT) in Framingham, MA. Enjoy!!!!!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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