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Minted Lemon Lamb

1 c Stale breadcrumbs
1 ts Grated lemon rind
2 ts Chopped fresh mint
1 ts Dried rosemary leaves
1/2 ts Sugar
1 ts Oil
2 tb Lemon juice, approximately
4 Racks of lamb (2 cutlets ea) (600g)


Lemon Mint Sauce
2 ts Butter
1 ts Grated lemon rind
1/4 c Lemon juice
1 tb Chopped fresh mint


Combine breadcrumbs, lemon rind, mint, rosemary, sugar and oil in bowl, add enough lemon juice to bind ingredients together. Pat mixture firmly along back of cutlets. Place cutlets (crumb side up) on rack over baking dish, bake in moderate oven for about 30 mins. Serve with sauce.


Lemon Mint Sauce:


Combine all ingredients in saucepan, stir constantly over heat until mixture boils.



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