Maple and Dijon Marinated Herb crusted rack of lamb with roasted tomatoes
Ingredients
- 1 8-bone lamb rack, french-trimmed
- 1/4 cup maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon chopped oregano leaves
- 1 tablespoon chopped rosemary leaves
- 1 cup plain breadcrumbs
- 2 tablespoons olive oil
- 2 vine stems of cherry tomatoes
- Salt and pepper to taste
Instructions
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