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Whenever my husband and I really want to impress guests, we make this rack of lamb. The marinade keeps the meat juicy and tender while grilling.
Gail Cawsey, Geneseo, Illinois
This recipe is:
Originally published as Grilled Rack of Lamb in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2001, p62
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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