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Rack Of Lamb And Roasted Cabbage With Cauliflower And Date Purees

Nutrition per serving    (USDA % daily values)
CAL
560
FAT
149%
CHOL
69%
SOD
65%

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Ingredients for 4 servings

2 (8-rib) frenched racks of lamb (each rack 1 1/2 pound), trimmed and brought to room temperature

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1 tablespoon peanut oil

2 tablespoons unsalted butter

2 fresh thyme or rosemary sprigs

Roasted savoy cabbage with raisins

cauliflower purée

date purée

Special equipment: an instant-read thermometer

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