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lamb, meat

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Fennel and Rosemary–Crusted Roasted Rack of Lamb

(Cooking Light, January , 2008)

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Lebanese Lamb Chops With Lemony Lettuce

(Gourmet, September, 2009)

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Open-Face Lamb Burgers With Pistachio-Apricot Relish

(Bon Appétit, July, 2007)

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Oven-Roasted Lamb Chops with Mint Chimichurri

(Food & Wine, April, 2008)

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Rack of Lamb with Rosemary Butter

(Food & Wine, December, 2007)

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Rack of Lamb with Arugula Pesto

(Food & Wine, June, 2007)

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Rack of lamb is a higher fat meat but a special dish once in a while.

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Comments:

On June 19, 2008, 12:35 pm peggy said:

This entree is a little out of my (financial) league for a routine weekday meal, but definitely one to keep in mind for a special occasion. I had been in a bit of a culinary rut, always seasoning lamb in the more classic Provençal manner, but this recipe does not disappointment. I served it with couscous and grilled zucchini--which make an excellent vehicle for consuming even more of that yummy arugula pesto. When the coals cooled down, I brushed the grill clean and warmed several slices of pound cake...the perfect base for a fabulous strawberry shortcake. (This was a special occasion, remember?)


Sun-Dried Tomato And Garlic-Crusted Rack Of Lamb

(Bon Appétit, January , 2008)

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