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Roasted Rack of Lamb Recipe
- 2 (14- to 16-ounce) frenched racks of lamb, with 8 bones per rack
- 3 medium fresh rosemary sprigs, leaves stripped and coarsely chopped
- 1/2 bunch fresh thyme, leaves stripped and coarsely chopped
- 5 tablespoons extra-virgin olive oil
Directions:View on Chow
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