From: Chef/owner Holly Smith, Café Juanita, Kirkland, WA. Yield: 8 servings. 3 lamb racks, frenched, fat cap removed 2 cara cara or navel oranges, zest only, with vegetable peeler 4 large sprigs rosemary, needles removed and lightly crushed 12 sprigs fresh thyme, lightly crushed by hand ½ tsp. chili flakes 20 cloves garlic, lightly crushed 6 Tbsp. extra virgin olive oil to taste, kosher salt and cracked black pepper Roasted Brussels Sprouts: 1½ lb. Brussels ...
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