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Rack of Lamb with Apple Glaze
  • SERVES: 4
  • PREP: 20 minutes
  • TOTAL TIME: 50 minutes

If you don’t eat it rare, we can’t be friends

  • 1 lamb rib rack with 7 to 8 ribs (about 2 pounds), Frenched (ask your butcher to do this)
  • Kosher salt
  • Freshly ground black pepper
  • 1 quart (4 cups) apple juice
  • 2 tablespoons extra virgin olive oil
  • 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light brown sugar
  • 1 sprig fresh rosemary

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