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Roasted Rack Of Lamb With Olive Tapenade Sauce

2 faves
Nutrition per serving    (USDA % daily values)
CAL
1651
FAT
520%
CHOL
90%
SOD
48%

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Ingredients for 4 servings

1 (1-pound) 8 rib rack of lamb, Frenched

1/4 cup extra-virgin olive oil

pepper

8 garlic cloves, peeled and smashed

2 sprigs rosemary, cut in half

1 marinated 8 rib rack of lamb, recipe above

salt and pepper

3 tablespoons grapeseed oil

Flaky sea salt, such as Maldon

2 cups Niçoise olives (or Kalamata)

4 anchovy filets, rinsed of salt and patted dry

1 garlic clove, minced

1 tablespoon finely chopped thyme leaves

2 tablespoons sherry vinegar, plus more as needed

1½ cup extra-virgin olive oil

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