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Springtime Rack of Lamb

May 6, 2011

Lamb in the spring—simply perfect.

When we do rack of lamb, we go for drama! This Ellensburg rack of lamb, a divine interpretation from the kitchen of Michael’s New York, is filled with flavor and the bounty of the farmers’ market. A delightfully smoky eggplant-quinoa salad is strewn with freshly grilled market vegetables to form the backdrop for this incredible meat. The naturally grown meat is tender and flavorful and truly melts in your mouth. A quick pistou sauce and lamb jus complete the plate, bring together all the flavors in lovely harmony.

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