Mint-Crusted Lamb

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Southern Living


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2 (8-rib) lamb rib roasts (1 1/2 pounds each), trimmed

1 teaspoon salt

1/2 teaspoon pepper

2 cups French bread cubes

1/4 cup butter or margarine, softened

1/4 cup lemon juice

1/4 cup chopped fresh parsley

1/2 cup chopped fresh mint

2 garlic cloves, minced

1/4 cup stone-ground mustard

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