| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Cooking rig, New text im | 1 | Servings |
INGREDIENTS
| 4 | 8-bone lamb racks | |
| 1 | c | Olive oil |
| 1/2 | c | Dry white wine |
| 1 | T | Fresh garlic, minced |
| 2 | t | Each minced fresh rosemary |
| and thyme 1 teaspoon | ||
| each | ||
| 1 | t | Salt |
| 1 | t | Freshly ground black pepper |
| Sun-Dried Cherry Sauce | ||
| recipe follows | ||
| Deep fried parsnip chips | ||
| Braised swiss chard | ||
| Fresh thyme <<Or>> | ||
| Rosemary sprigs |
INSTRUCTIONS
Remove fat cover from racks and French-trim the bones of any fat. Whisk marinade ingredients together and marinate racks 6 hours or overnight refrigerated. Turn occasionally. Prepare sauce and keep warm. Roast racks in a preheated 425 degree oven until rare to medium rare (120 - 125 degrees internal temperature). Allow racks to rest 5 minutes before slicing. Cut rack into double bone chops and arrange on warm plates with the swiss chard. Spoon sauce around chops and arrange parsnip chips over. Garnish with herb sprigs and serve immediately. Recipe By : COOKING RIGHT SHOW #CR9735 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 09:35:11 -0500 (EST) From: Bill Spalding <billspa@icanect.net> NOTES : show 10/28
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Nutrition (calculated from recipe ingredients)
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Calories: 3179
Calories From Fat: 1941
Total Fat: 219.8g
Cholesterol: 0mg
Sodium: 2347.1mg
Potassium: 557mg
Carbohydrates: 248.9g
Fiber: 10.9g
Sugar: 2.1g
Protein: 33.6g