Simply delicious. I had never prepared a rack of lamb and thought it was time to try it out. The taster drizzled some olive oil and seasoned with salt, pepper and herbs de provence. We seared on a grill pan (both sides) and then roasted at 425 degrees for about 20 minutes. I also made some tztiki to go along with it and served with roasted squash and salads. (A rather fall-ish meal I know, but it was cold and rainy today)
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