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Watch Chef Austin turn a small rack of lamb into tender, juicy "lollipops" using clever butcher’s tips you haven’t seen before! This dish presents beautifully alongside a fresh spring salad that delivers rich, restaurant-quality flavors.
Get the recipe:
Lamb
6-bone rack of lamb, chine bone removed and discarded (ask your butcher); rib cap removed and set aside (refer to the video)
5 to 6 cloves garlic
1 strip lemon peel
1 tablespoon fresh rosemary, washed
1 tablespoon fresh mint leaves, washed
Gefen Salt (not too much)
Gefen Pepper
1 tablespoon Tuscanini Extra-Virgin Olive Oil, or more if needed for consistency
Get the full recipe for Roasted Rack of Lamb with Spring Salad.
For more with Chef Austin, watch Rosh Chodesh Club!
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