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- Rosemary-Crusted Rack of Lamb with Sticky Shallots
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Ingredients
- 2 tbsp of fresh mint leaves, chopped
- 2 tbsp of fresh rosemary leaves
- 1 lemon, zest only
- 20 g of fresh white bread, torn into small pieces
- 2 tbsp of balsamic vinegar
- 200 g of shallots, peeled and halved
- 2 tbsp of olive oil
- 10 g of butter
- 15 g of parmesan
- 1 6 bone rack of lamb
- 0.5 tsp of dijon mustard
- 2 tbsp of clear honey