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Roast Rack Of Lamb With Lemon-Mint Salsa Verde

Nutrition per serving    (USDA % daily values)
CAL
358
FAT
103%
CHOL
31%
SOD
3%

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Ingredients for 8 servings

1/2 cup extra-virgin olive oil

2 medium lemons

Kosher salt and freshly ground black pepper

2 Tbs. chopped garlic

3 frenched racks of lamb (8 ribs and 1 to 1-1/2 lb. each)

1 cup packed fresh spearmint or grapefruit mint leaves (1 oz.)

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