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Rack Of Lamb With Rosemary Roasted Potatoes And Shallot Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)
CAL
1855
FAT
612%
CHOL
82%
SOD
11%

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Ingredients for 4 servings

1/4 cup mild extra-virgin olive oil

1 tablespoon minced shallots

*Cook's Note: Purchase lamb from a good source. Have butcher prepare racks in 4-bone portions.

1 tablespoon seasoned rice wine vinegar

Kosher salt and pepper

black pepper

2 (8-bone) racks of lamb*

1/4 cup olive oil

Kosher salt

2 tablespoons finely chopped rosemary leaves

1 pound fingerling potatoes, tossed in vegetable oil

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