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Rack of Lamb With Sage Crust
A true classic
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(1 -1 1/4 lb) whole
racks of lamb
, freshly ground
teaspoons vegetable oil
cups fresh breadcrumbs
, finely grated
fresh sage leaf
Preheat the oven to 475°F.
Season the lamb generously with salt and pepper.
Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side.
Transfer to a roasting pan fitted with a rack, laying it rounded side up.
Repeat with the remaining rack.
Cover with foil and set aside.
Place the remaining ingredients, except the vinegar, in a food processor.
Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste.
Press the paste onto the racks.
Roast until desired doneness, 15 min for medium rare.
Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.
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