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2 lamb racks with 8 ribs each (3 to 4 pounds total)
Kosher salt and freshly cracked black pepper
8 sprigs rosemary or thyme (optional)
2 medium shallots, roughly chopped (optional)
4 medium cloves garlic, roughly chopped (optional)
1 tablespoon vegetable oil
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1st Keep
 DBKJones
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