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Epicurious

Rack of Lamb with Ancho Crust

An ancho chile is a dried poblano, perfect for adding a little heat to this bread crumb crust. If you don’t have a spice grinder, a clean coffee grinder will work just as well. (Grind the chile first and then make the bread crumbs in the grinder to clean it out.) Traditional mint jelly works fine as an accompaniment, but I like to surprise my guests with jalapeño jelly, which you can find in Latin markets and well-stocked supermarkets.

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