Herb-crusted rack of lamb from The Best of Fine Cooking: 101 Quick & Delicious Recipes, Fall 2003 (page 78) by Molly Stevens

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Notes about this recipe

  • chawkins on May 06, 2026

    Very good, my rack was about 2 lbs, slightly bigger than what was asked for in the recipe, so I cooked the lamb in the oven a little longer, did not take note of the extra time because I used the stove top oven and the roast was fiving off a lot of smoke and I had to move the whole set up underneath the exhaust hood. But the center of the rack was still pink and the end slices though no longer pink were still juicy and tender.

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