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Rack Of Lamb w SunDried Cherry Sauce Pars Recipe

Rack Of Lamb w SunDried Cherry Sauce Pars recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rack Of Lamb w SunDried Cherry Sauce Pars recipe  PDF


4 8 bone lamb racks
: Marinade 1 c olive oil
1/2 c dry white wine
1 TB fresh garlic minced
2 ts each minced fresh rosemary
: and thyme 1 teaspoon : each 1 ts salt
1 ts freshly ground black pepper
: Sun Dried Cherry Sauce : (recipe follows) : Garnish : Deep fried parsnip chips : braised swiss chard : fresh thyme and lt and lt Or and gt and gt : rosemary sprigs 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 Date: Thu, 31 Oct 1996 09:35:11 0500 (

Rack Of Lamb w SunDried Cherry Sauce Pars recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
148 people have voted
Last Reviewed on 2018-11-16



Friday, Nov 16 2018 Download & Print Rack Of Lamb w SunDried Cherry Sauce Pars recipe  PDF   Lamb recipes RSS   Thumsb up

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