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Vicki
Rack of lamb with thyme-honey butter
Rack of lamb from the oven. Great for spring
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Ingredients
Directions
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Heat the over for at 200 ºC.
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Sprinkle the rack of lamb with pepper and allow the lamb to reach room temperature. Ris the twigs of the thyme.
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Cut the garlic into slices. Spoon the to in the bowl with some oil, the garlic slices and the thyme.
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Stir the rest of the thyme with the honey, pepper and some salt through the butter. Heat the oil in a frying pan and fry the rack of lamb around brown.
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Place the meat in the roasting dish or the baking dish with the to-side and bake for about 7 to 8 minutes until the meat is rosé. Turn halfway through the baking time.
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Remove the meat from the oven and wrap the meat in foil. Let rest for approx. 5 min. Cut the rack of lamb along the bones into loose 'chops'.
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Divide the loose 'chops' over the hot plates. Spoon the thyme honey butter over the meat. Remove the to from the oven, place them next to the lamb.
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Nutrition
900Calories
Sodium4% DV95mg
Fat120% DV78g
Protein68% DV34g
Carbs5% DV14g
Fiber12% DV3g
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