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Ingredients
  • 3 tablespoons butter softened
  • 3 ½ tablespoons olive oil divided
  • 4 cloves garlic minced
  • 3 tablespoons fresh parsley
  • 2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 ¼ teaspoons salt divided
  • 1 ¼ teaspoons black pepper divided
  • 2 racks of lamb 1 ½ to 2lbs each, frenched*
  • 3 tablespoons Dijon mustard
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