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Fennel Crusted Rack of Lamb

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  • 1 small to med sized head of fennel with 1 ½ inches of frond attached, chopped
  • ½ cup onion, chopped
  • 4 cloves garlic
  • 1 small sprig of rosemary, sage, oregano (about 2-3 tsp if chopped)
  • 2 small sprigs of thyme (about 3-4 tsp if chopped)
  • 1-2 tsp coarsely ground white pepper and salt

Cooking Instructions

  • In a food processor add the above ingredients. Blend to a fine paste but not watery.
  • Coat the rack of lamb ¼-½ inch thick with paste. Refrigerate for 1 to 8 hours.
  • Roast in preheated 350 degree oven 20 minutes per pound or until meat thermometer is 150-155. Let stand 15 minutes before carving.