Lamb Cutlets With Mustard And Thyme

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Washington Post


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2 medium cloves garlic

3 tablespoons olive oil

1 tablespoon Dijon-style mustard

2 teaspoons low-fat mayonnaise (do not use nonfat)

Several sprigs thyme or lemon thyme

Freshly ground black pepper

2 racks (1 3/4 to 2 pounds) lamb, preferably quite cold

Coarse kosher salt

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