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Preheat the oven to 375 F. Season the lamb with salt & pepper. Just before dinner, bake the lamb for 30 minutes (for medium rare), eight minutes more for medium. Combine the parsley, garlic, & bread crumbs. Spread this mixture over the lamb during the last 10 minutes of cooking. LE FESTIVAL 2120 SALZEDO ST., MIAMI. WINE: CHATEAU BEYCHEVELLE, 1975. From the
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 89.6mg||3 %|
|Potassium 31.4mg||1 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 5.2g|
|Protein 1.1g||2 %|
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Calories per serving: 30
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