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Anya Fernald showcases the incredible natural flavor of grass-fed lamb with her simple recipe. The garlic and thyme crust is as delicious as it is aromatic.
8 Clove fresh garlic
1 Bunch fresh thyme, stems removed
1 Tablespoon Kosher salt
2 Teaspoon Olive oil
1 Teaspoon sherry vinegar
2 Pound rack of grass-fed lamb
: 450 ˚F
8 Clove fresh garlic
1 Bunch fresh thyme, stems removed
1 Tablespoon Kosher salt
2 Teaspoon Olive oil
1 Teaspoon sherry vinegar
2 Pound rack of grass-fed lamb
: 450 ˚F
: 150 ˚F