| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Rack of lamb, 8 chops | |
| 4 | Cloves garlic | |
| 1 | T | Rosemary |
| 1 | T | Thyme |
| 1/4 | c | Olive oil |
| 1/2 | c | Onion diced |
| 2 | T | Minced garlic |
| 1/4 | c | Diced carrots |
| 1/4 | c | Diced celery |
| 1/4 | c | Chopped black olives |
| 1 | T | Chopped anchovies |
| 3 | c | Chopped, peeled and seeded |
| tomatoes | ||
| 1/8 | c | Olive oil |
INSTRUCTIONS
CHEF DU JOUR DON YAMAUCHI SHOW #DJ9220 In a blender, puree garlic, rosemary, thyme and olive oil. Coat lamb with oil mixture and let stand overnight in the refrigerator. Season with salt and black pepper. Roast at 450 degrees until medium rare or desired doneness. Tomato Compote: In a saucepan, sweat carrots, onions, celery and garlic. Add tomatoes, olives, and anchovies. Cook down until most of the juice from tomatoes is gone. Season with salt and pepper. Garnish with sauteed spinach and thin strips of fried shoestring potatoes. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
A Message from our Provider:
“When God ordains, He sustains.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 890
Calories From Fat: 755
Total Fat: 85.6g
Cholesterol: 0mg
Sodium: 355.5mg
Potassium: 785.2mg
Carbohydrates: 32.3g
Fiber: 7.8g
Sugar: 9.2g
Protein: 5.3g