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Grilled Australian rack of lamb, served with mint chimichurri & torched rosemary. It's OK to stare.
5.0 average · 1 total
islandfoodie
The rack of lamb was cooked just right and the chimichurri sauce added a refreshing balance to the dish. To top it off, the waiter torched a rosemary sprig right on top. Not only giving it a nice woody aroma but also making it an experience to remember.