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In a baking pan, marinate the rack of lamb with sapori italiani. Add a few drops of olive oil to the lamb. Keep the lamb in the refrigerator for an hour.
Trim and slice the artichokes.
Medium hea...
The Pear Sauce:
Cut the pears into quarters.
Peel and core them.
Peel garlic clove and cut in half. Heat a Tbsp or two of Academia Barilla 100% Italian Extra Virgin Olive Oil in a pot and add gar...