Pull out all the stops with a cold weather menu featuring rack of lamb. (Serves 4-6)
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Rosemary-Crusted Rack of Lamb With Balsamic Sauce
Barley-and-Mushroom Casserole
Glazed Beets and Cabbage With Pepper-Toasted Pecans
Orange-Scented Roasted Root Vegetables
Wine pick: Cabernet Sauvignon
Cooking Light, November 1997
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