INGREDIENTS:Lamb Rack: 2 domestic lamb racks, frenched 1½ tsp. salt 1½ tsp. black pepper, freshly ground Peanut and Mango Crust: 1 Tbsp. dry English mustard 1 Tbsp. water 1/3 cup mango chutney, pureed ½ cup salted, roasted peanuts, chopped fine For Service: 3 cups herbed couscous, prepared 1¼ lb. grilled vegetables, prepared DIRECTIONS:Season the lamb with salt and pepper. Sear lamb quickly on a very hot char-grill, taking care not to burn the bones. (They can be wrapped in aluminum foil to ...

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