Chive-stuffed rack of lamb with crispy potatoes from Dinner in French: My Recipes by Way of France (page 211) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute basil for parsley.

  • wyndle on May 25, 2026

    This is in our regular rotation. Because I'm only cooking for two, I do a single rack of lamb with half of the marinade, freezing the other half for next time. Usually serve with the frisée salad from this book.

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