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Roast Rack of Lamb with Fingerling Potatoes, Asparagus, and Tapenade


Roast Rack of Lamb with Fingerling Potatoes, Asparagus, and Tapenade Recipe

Ingredients:
  • 2 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 1 1-pound rack of lamb, rib bones frenched
  • 3 1/2 tablespoons tapenade, divided
  • 1 small bunch asparagus, trimmed
  • Kosher salt
  • 8 ounces fingerling potatoes (no larger than 1 inch in diameter), cut in half lengthwise
  • 2 tablespoons dry white wine
Directions:
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Rank

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