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I can't really express how much we enjoyed this. I would give it 10-stars if I could. Fantastic all around, from the herbs to the texture of the coating and the tenderness of the lamb. I probably could have let the onions brown a lot longer than I did but the smell was killing us so we had to eat!

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Sackville June 19, 2006
Mint Lamb Chops With Caramelized Shallots