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Rack of lamb with a mushroom garnish

Preparation

20 minutes

Cooking

30 minutes

Servings

4

Rack of lamb with a mushroom garnish
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Ingredients

180 ml (3/4 cup) Portobello mushrooms, chopped
180 ml (3/4 cup) button mushrooms, chopped
2 garlic cloves, minced
30 ml (2 tbsp.) fresh rosemary, chopped
30 ml (2 tbsp.) fresh parsley, chopped
45 ml (3 tbsp.) olive oil
80 ml (1/3 cup) of fresh tomatoes, diced
Salt and black pepper to taste
2 racks of Quebec lamb, with 8 ribs each

Directions

  1. Place the first eight ingredients in a large bowl and mix well.
  2. Heat the barbecue to medium.
  3. Top both racks of lamb with the mushroom mixture. Use your hands to press the mixture into the meat.
  4. Cover the hot grill with a sheet of aluminium foil and place the lamb on top.
  5. Cook the meat without turning for 30 minutes, or until cooked to taste. (We recommend to medium rare.)
  6. Separate each rib and serve with the garnish.

NOTE

Alternatively, bake the lamb in the oven at 190°C (375°F) for about 30 minutes.

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