Use this classic oven method for succulent meat and richly browned vegetables.
Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick. If the rib bones are not already scraped clean,
ask your butcher to "French" the rack for you.View Recipe: Herb-Crusted Rack of Lamb
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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