Recipe of Homemade Herb crusted rack of lamb

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Climb stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. If you do work on a very high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even if you only have one flight to climb, climbing up and down it during the day is a great way to get extra exercise.

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We hope you got insight from reading it, now let's go back to herb crusted rack of lamb recipe. You can cook herb crusted rack of lamb using 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Herb crusted rack of lamb:

1. Get 1 of rack of lamb.
2. You need of Moroccan seasoning.
3. Get 2 of lemons.
4. Take 2 of limes.
5. Get 1 cup of parsley.
6. Prepare 1 cup of coriander.
7. Provide 1/2 cup of breadcrumbs.
8. Use 3 cloves of garlic.
9. Use 2 of whole chillies.
10. Use 1 tablespoon of black pepper.
11. Use 1 teaspoon of rock salt.
12. Use of Olive oil.

Steps to make Herb crusted rack of lamb:

1. Start by removing the fat off the lamb and pat dry, once fat is removed squeeze the juice from 1 lemon and a lime over the lamb. Follow by rubbing the morrocan seasoning and some salt and pepper into the meat..
2. Finely chop the herbs(coriander & parsley) and place in a bowl to the side. Add the crushed garlic and diced chillies into the bowl along with the salt and pepper, then toss the ingredients together..
3. Squeeze a dash of lemon and lime to the herb mixture to give it a stickier consistency..
4. Once the herb mixture is complete drizzle some olive oil over the lamb and begin coating with the herb mixture so the lamb is fully covered..
5. Place lamb in a preheated oven (180°) and cook for 60 mins or until tender..
6. Once cooked set aside to rest for 5 mins and serve with a spicy, mint yoghurt and cous cous salad..

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