Rosemary-Crusted Rack Of Lamb With Roasted Fennel And Red Onion

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1414
FAT
377%
CHOL
125%
SOD
42%

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Ingredients for 2 servings

2 fennel bulbs, cut into eighths

1 red onion, cut into eighths

6 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

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

1 tablespoon finely chopped fresh rosemary

2 tablespoons whole grain mustard

2 tablespoons prepared creamy horseradish

2 tablespoons grated Parmigiano-Reggiano cheese

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