Lamb Persillé from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Season the loin of lamb with salt and pepper, and put to roast in a preheated oven at 425°F for 1 hour 20 minutes, or less if you like it pink. About 15 minutes before the lamb is cooked, remove...
Ingredients
- 1 loin of lamb, about 4 lb Salt and freshly ground pepper
- 2 cloves of garlic, minced
- 3 tbsp minced parsley
- ⅓ cup fresh white bread crumbs
- Dijon mustard
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