A Rustic Rack of Lamb with a Mediterranean Twist

In this episode of Let’s Get Fat, Chef Kris Morningstar of Terrine in Los Angeles shows Playboy senior editor Jeremy Repanich how to make a roasted, harissa-glazed rack of lamb with a bright cucumber and mint salad. Executive Producer: Brian Berkowitz Producer: Jeremy Repanich Host: Jeremy Repanich Subscribe to Indulgence: Chef Tips: Let’s Get Fat: Bartender Confidential: FoodSteez on Indulgence: Tasting Notes: How To: Bars and Cocktails: Eat This Now: Follow Indulgence on Facebook: