| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Meats | 4 | Servings | |
INGREDIENTS
| LAMB | ||
| 1 | t | Olive oil |
| 1 | 9-rib rack of lamb, trimmed | |
| Salt & Pepper | ||
| 2 | T | Unsalted butter |
| 3 | Shallots, sliced thin | |
| crosswise | ||
| 2/3 | c | Beef broth |
| 2/3 | c | Ruby Port |
| Salt & pepper |
INSTRUCTIONS
Prepare Lamb: Cut meat away from rack in one piece, then cut rack int separate ribs. (the butcher can do this for you). Rub oil over lamb me and season to taste with salt and pepper. Arrange ribs in single laye shallow roasting pan, leaving space for meat. Roast ribs in lower thr of 450-degree oven for 10 minutes. Add lamb meat and roast until medium-rare, about 15 minutes. ( Thermometer inserted in center should read 120) Remove meat to warm platter. Tent with foil and let stand 1 minutes before slicing. Continue roasting ribs until crisp and sizzli about 10 minutes more. Perpare Marmalade: Heat 1 tbs. butter in 12-inch non-stick skillet ov medium heat. When hot, add shallots. Cook, covered, over medium-low until very tender but not browned, about 10 minutes, stirring often. broth and Port. Simmer, uncovered, until mixture is reduced to 1/2 cu about 9 minutes. Stir in remaining butter until melted. Season with and pepper Serve hot. To Serve: Cut lamb meat into 10 thin slices. Arrange 2 crossed ribs o each of 4 warm dinner plates. Overlap 4 lamb slices on each pair of crossed ribs. Drizzle ruby shallot marmalade over slices. Submitted By TANANA REYNOLDS On 05-23-95 (0845)
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 520
Calories From Fat: 337
Total Fat: 37.6g
Cholesterol: 167.2mg
Sodium: 278.9mg
Potassium: 615.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 42.7g