Carre d'Agneau with Pesto Filling
| This is a variation on the ever popular rack of Lamb. It is well known that the rack is possibly the very best of all Lamb cuts and this recipe uses the lean continental trim combined with a home-made pesto and pine nut stuffing. | |
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Cooking Instructions:- Preheat oven 200°C / Gas mark 5. 20 - 25 min per lb. (1/2 Kg) This product usually takes 40 minutes according to taste. |