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CHEF BLONDIE: So we're going to season this a little bit with salt and pepper. I'm taking
it over to a pan that I have on the stove that's getting hot, a little bit of oil. I
just want to sear this meat so I can seal in the juices. So a little bit of pepper and salt, flip this over on the other side,
pepper. And we're moving over to our pan. And I've got a little bit of grape seed oil.
In goes our rack of lamb and that's what you want to hear, a nice sizzle. Let that go for
a few minutes, you get a nice golden brown. It just takes a few minutes. In the meantime
I've got my oven preheating at 350 degrees.