Rack Of Lamb W/ Sun-Dried Cherry Sauce & Pars

---------- Recipe via Meal-Master (tm) v8.04

Title: Rack Of Lamb W/ Sun-Dried Cherry Sauce & Pars
Categories: New text im, Cooking rig
Yield: 1 servings


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 <<Or>>
: 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 (

-----