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“Rack of lamb is a special cut,” writes Peter Sanagan. So special, it takes pride of place on the cover of his debut book,
Cooking Meat.
The most tender cut of lamb, I distinctly remember the first time I ever cooked it on my own. Placing it on the grill, it felt precious in no small part due to the cost and I savoured every minute of both cooking and sharing it.
Sanagan typically gravitates towards leg of lamb for Easter, but this year, given the curtailed celebrations, may cook rack of lamb for his wife and five-year-old son instead.
Cook this: Balsamic-glazed rack of lamb with pistachio mint pesto from Cooking Meat
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Easter feasts from butcher Peter Sanagan s new book, Cooking Meat
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Cook this: Balsamic-glazed rack of lamb with pistachio mint pesto from Cooking Meat
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