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Roast Lamb with Marionberry-Pecan Crust
- 2 well-trimmed racks of lamb (each about 1 1/4 pounds)
- 6 tablespoons marionberry or boysenberry jam
- 1/4 cup Dijon mustard
- 3/4 cup finely chopped pecans
- 6 tablespoons minced fresh Italian parsley
- 3/4 cup fresh breadcrumbs made from crustless French bread
- 4 tablespoons (1/2 stick) butter, melted
Directions:View on Bon Appetit
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