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Magazine Archives: April 30, 2016

Rack of Lamb With Syrah

Chef Wolfgang Puck and his chef de cuisine Tetsu Yahagi offer a a springtime lamb recipe
Hilary Sims
Issue: April 30, 2016

For Wine Spectator springtime recipe, chef Wolfgang Puck and chef de cuisine Tetsu Yahagi chose a Middle Eastern-style grilled rack of lamb with smoky eggplant puree and spicy harissa sauce, garnished with fresh mint leaves.

For the full article, check out the new issue of Wine Spectator, on newsstands March 22, 2016.

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