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Roast Rack of Lamb Persillé
Book Information
The Professional Chef (8th Edition)
Page: 551
Ingredients
Brown Lamb or Brown Veal Stock (p. 352)
Carrot
Celery
Onion
Persillade (page 551)
Rack of Lamb
Rosemary
Thyme
Vegetable Oil
Tags
Roasting and Baking