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Rack of Lamb


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I moved here two years ago and decided to embark on a diet that primarily utilized the plethora of fresh seafood that is Seattle's culinary bounty. Recently, however, I have found myself craving that grass-fed wonder of the East, lamb. So I put it to you, my fellow Egullteers--where in this town can I find the best rack of lamb?

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My house, hands down. :cool:

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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