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Juvenal Navarrete: "The rack of lamb came out amazing. Only thing I w…" Read More
21Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 600 grams rack of lamb (french trimmed)
- 1 Tbsp. rosemary (chopped)
- 2 cloves garlic (minced)
- 1/2 Tbsp. thyme leaves (fined chopped)
- 1/2 lemon
- 1/4 tsp. sea salt (each of, and cracked black pepper)
- 2 Tbsp. olive oil
- 1 bulb garlic (cut in half widthways)
- 1 lemon (cut in half witdthways)
- 500 grams carrots (washed and cut in half lenghtways)
- 1 Tbsp. thyme leaves
- 1 Tbsp. runny honey
- sea salt
- cracked black pepper
- 1 Tbsp. olive oil
- 70 grams greek yogurt
- 1 Tbsp. mint (chopped)
- 1 clove (garlic, minced)
- 1/2 lemon (a large)
- sea salt
- cracked black pepper
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Reviews(1)
Juvenal Navarrete 6 years ago
The rack of lamb came out amazing. Only thing I would change is to keep soaking the rack of lamb in its juices to keep it from drying out.