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Herb-Crusted Rack of Lamb
- 1 large garlic clove
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated pecorino Romano cheese
- 1/3 cup plain dry breadcrumbs
- 2 tablespoons herbes de Provence*
- 1 1/2 tablespoons Dijon mustard
- 2 1/2 tablespoons olive oil
- 1 1 1/2-pound rack of lamb, trimmed
Directions:View on Bon Appetit
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