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Raspberry Balsamic And Pecan Encrusted Rack Of Lamb


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2 Racks French-Cut lamb, about 8 bones per rack

1/3 Cup Crushed pecans

1/4 Cup Devo raspberry Balsamic vinegar

1 Tablespoon olive oil

2 Teaspoons Fresh rosemary, finely chopped

1 Teaspoon pepper

1/2 Teaspoon salt

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