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If you take the lamb off at 140℉ and let it rest for 20 minutes covered with foil, the interior of the lamb should reach 145℉, which is medium rare. If you have a crowd that likes the crunchy bits, ...

Skip the crowded restaurant and make these editor-approved dinners, drinks, and desserts at home. Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience ...