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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