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Roasted rack of lamb with a herb crust
Fruit and vegetables
2 tbsps freshly chopped flatleaf
parsley
1 tsp fresh soft
thyme
leaves
1 tsp fresh
rosemary
leaves
1 fat
garlic
clove, peeled and finely chopped
1 large sprig fresh
rosemary
Tins, packets and jars
2 tbsp
Dijon mustard
Cooking ingredients
4 tbsp
vegetable oil
sea salt and freshly ground
black pepper
Baking and patisserie
200g/7oz fresh, rich
white bread
Dairy, eggs and chilled
100g/4oz unsalted
butter
Meat, fish and poultry
2 lean racks of
lamb
, french trimmed
Other
500ml/17fl oz hot, good
lamb stock
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