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Panko Herb Crusted Rack of Lamb with Vegetables
JESSICA GAVIN31Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 2 cloves garlic (crushed)
- 1/4 cup yellow onions (diced)
- 1/8 cup rosemary (stems removed, loosely packed)
- 1 Tbsp. black peppercorns (whole)
- 1 bay leaf
- 1 cup cabernet sauvignon (or red wine)
- 1 cup beef stock (or broth)
- 2 Tbsp. unsalted butter
- kosher salt
- black pepper
- 3/4 cup panko bread crumbs
- 1 Tbsp. rosemary (minced fresh)
- 1 Tbsp. parsley (minced fresh)
- 2 cloves garlic (minced)
- 1 tsp. kosher salt
- 1 Tbsp. olive oil
- 2 Tbsp. olive oil
- 2 cloves garlic (sliced)
- 1/4 cup onion (diced ¼-inch by ¼-inch)
- 1/2 cup red bell pepper (diced ¼-inch by ¼-inch)
- 1 cup zucchini (sliced on a bias)
- 1 cup yellow squash (sliced on a bias)
- kosher salt (to taste)
- black pepper
- 1 lb. rack of lamb
- 8 ribs
- kosher salt
- black pepper
- 2 Tbsp. olive oil
- 4 Tbsp. Dijon mustard
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