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    You are in: Home / Recipes / Roast Rack of Lamb With Persillade Recipe
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    Roast Rack of Lamb With Persillade

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 05, 2010

      Tender, juicy and delicious. What a great piece of meat! I only heated the oven to 425 degrees. Thanks for the tip regarding cutting halfway down the chops, it did allow the meat to become crisp but also made it easy to cut and serve. My meat only got to 118 degrees but it was perfect medium to medium rare.

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    • on April 12, 2009

      My wife added rosemary to the bread crumbs for even more flavor. Excellent lamb by the way!

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    • on July 02, 2008

      I love the crust - it is crunchy good. I think that parsley is a natural with lamb and the garlic adds to the flavor. I used fresh crumbs as they stick to the rack better than dry. I roasted it for the 20 minutes and found it was a bit pinker than I usually have it but it was so tender I could cut it with a fork - I just may have it this rare from now on. I have the Bittman cookbook but missed this recipe so thanks Sandrasothere for posting it and giving me a wonderfujl dinner

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    Nutritional Facts for Roast Rack of Lamb With Persillade

    Serving Size: 1 (498 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1743.2
     
    Calories from Fat 1353
    77%
    Total Fat 150.4 g
    231%
    Saturated Fat 73.8 g
    369%
    Cholesterol 367.7 mg
    122%
    Sodium 383.9 mg
    15%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.7 g
    7%
    Protein 71.7 g
    143%

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