Roasted Rack Of Lamb | JoenDeb Recipes
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Cooking tools:
- Instant-read thermometer
- Chef's knife
- Cutting board
- Baking dish
- Skillet
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Paper towel
Ingredients
- 2 14-16oz Frenched Racks of Lamb with 8 bones per rack
- 3 Medium Fresh Rosemary Sprigs, Leaves Stripped and coarsely chopped
- 5 Fresh Thyme, Leaves Stripped and Coarsely Chopped
- 5 Tablespoons Extra Virgin Olive Oil
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