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Rack of Lamb with Caramelized Shallot and Thyme Crust

When I was brainstorming dinner ideas last week, I was not really inspired by anything in particular, except the need to “cultivate” the crops of our Aerogarden. We’ve been using the basil to make Insalata Caprese, but the thyme and oregano have been growing like crazy and needed to be used. So I consulted one … Continue reading