A fresh take on lamb for your holiday table
Spring is all about fresh starts, so consider trying a fresh approach to the traditional lamb served at Easter.
This Japanese-influenced recipe for rack of lamb from Marcus Samuelsson's cookbook, "New American Table," coats the lamb in a miso-butter blend, then packs crunchy panko bread crumbs around the outside.
The best part is that it's fast and easy to prepare, and can be done ahead and reheated.
Miso can be found alongside other refrigerated Asian ingredients, usually in the grocer's produce section.
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<li><a href="/story/?id=369562">Miso-Rubbed Rack of Lamb</a></li>
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