Olive-Crusted Rack Of Lamb Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
998
FAT
264%
CHOL
122%
SOD
79%

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Ingredients for 2 servings

1 tablespoon plus 2 teaspoons olive oil

Summer Stuffed Tomatoes, recipe follows

3 tablespoons pitted kalamata olives, or other brine-cured black olives

2 teaspoons minced garlic

1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)

Salt and freshly ground black pepper

2 tablespoons fresh bread crumbs, made from French bread

3/4 teaspoon salt

1 teaspoon chopped fresh rosemary leaves

1/2 teaspoon freshly ground black pepper

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