{"id":43303,"date":"2019-04-24T12:29:17","date_gmt":"2019-04-24T18:29:17","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=43303"},"modified":"2019-04-24T12:29:17","modified_gmt":"2019-04-24T18:29:17","slug":"roasted-rack-of-lamb","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2019\/04\/24\/roasted-rack-of-lamb\/","title":{"rendered":"Roasted Rack of Lamb"},"content":{"rendered":"

Lamb is something that you’ll find on a lot of menus throughout Europe, but for some reason it isn’t that common in the United States. When you do find it, it is often very expensive and the portions are small. Not everyone enjoys lamb since it can taste a little gamey, but we like the flavor. In our opinion, it needs to be cooked to no more than medium-rare, otherwise it can get a little tough. Rack of lamb can be an elegant meal and we asked the butcher to “French cut” the bones, which is simply removing the meat and fat from the bone tips. Some people like mint jelly with lamb, but we prefer to simply roast it with herbs like rosemary and thyme. This recipe is for two, but one of the nice things about rack of lamb is that the recipe can easily adjusted by adding more ribs (chops).<\/p>\n

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Roasted Rack of Lamb<\/figcaption><\/figure>\n

INGREDIENTS<\/strong><\/p>\n