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Spice-Crusted Rack of Lamb

Recipe photo courtesy of John Kernick

Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.

Source: Martha Stewart Living, February 2004
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Ingredients

Directions

Cook's Notes

It's important to let the meat "rest" for 10 minutes before serving (it will finish cooking and reabsorb juices).

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