rack of lamb

Simply delicious.  I had never prepared a rack of lamb and thought it was time to try it out.  The taster drizzled some olive oil and seasoned with salt, pepper and herbs de provence.  We seared on a grill pan (both sides) and then roasted at 425 degrees for about 20 minutes.  I also made some tztiki to go along with it and served with roasted squash and salads.  (A rather fall-ish meal I know, but it was cold and rainy today)

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