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Added May 22, 2003 | Recipe #62835
Showing 1-2 of 2
on November 24, 2004
Easy, prepare ahead and pop in the oven 30 minutes before dinner - the flavor is excellent. I did one serving 4 ribs so only needed apprx 1/4 cup of crumbs - i pressed the crumbs well into the mustard and they adhered perfectly. The flavor from the crumbs and dijon compliment the lamb . This recipe goes straight into my Company cook book - Thank-you Toolie for another winnerpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 04, 2004
This recipe got a 5* star rating from everyone who shared the dinner I prepared for my son's birthday! I had 2 racks, 8 ribs each - I doubled the recipe; added some finely chopped fresh rosemary and 1 tablespoon of melted butter to the crumb mixture then spread it on top of the lamb. Roasted to an internal temperature of 155, it was a perfect!! Another winner Toolie!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (370 g)
Servings Per Recipe: 2