Recipe: Herb-crusted rack of lamb - The Jewish Chronicle - The Jewish Chronicle
A spring-inspired meal as the skies turn blue and the days get longer
Ingredients
- 6 French cut lamb racks (4 lamb chops in each)
- 6 teaspoons English mustard
- 30g dairy free margarine
- 115g white breadcrumbs
- 1 lemon skin grated
- 70g dried chopped dates
- 2 teaspoon garlic purée
- 6g mint leaves
- 6g flat leaf parsley
- salt and black pepper
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