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Ingredients
US|METRIC
4 SERVINGS
- 2 racks of lamb (each 7 or 8 ribs and 1 1/2-2 lb., frenched by butcher)
- 4 cloves garlic (thinly sliced)
- 4 sprigs fresh rosemary (roughly chopped)
- 2 1/2 Tbsp. extra-virgin olive oil
- sea salt
- Sea salt and ground pepper
- salad (Greek, for serving, see below)
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh oregano leaves (small)
- 1 1/2 tsp. grated lemon zest
- 1 1/2 cups cherry tomatoes (halved)
- 1 cup crumbled feta cheese
- 1 cup salt (cured olives)
- 1/2 red onion (thinly sliced)
- 1/4 English cucumber (thinly sliced)
- salt
- Salt and ground pepper
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