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Rack of Lamb with Mustard Sauce

Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.

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Lamb with beer and roasted garlic - - - - - - - - 12-16 French-trimmed organic lamb cutlets 8 large cloves garlic 2 standard bottles ale/lager Salt and freshly ground black pepper A few fresh thyme sprigs Olive of for frying

How to Cook a Rack of Lamb

Grilled Rack of Lamb with a Creamy Feta and Horseradish Sauce! American Lamb Board