Pinenut and rosemary crusted lamb racks recipe | Australian Lamb - Recipes, Cooking Tips and More
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Ingredients
- 2 lamb racks with 8 cutlets in each rack
- ½ cup fresh breadcrumbs
- 1 clove garlic, crushed
- 2 tbsp chopped rosemary leaves
- 50 g cold butter, grated
- ¼ cups pinenuts
- 4 medium tomatoes, blanched and peeled
- ½ vegetable stock
- 2 tbsp Extra chopped rosemary leaves
- 2 tbsp chopped black or green seeded olives
- 1 tbsp Dijon Mustard
- Roasted Kipfler potatoes
- Grilled broccolini
- Almonds
- Currents
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