🫙 From the Spice Rack
Rack Of Lamb w/ Sun-Dried Cherry Sauce & Pars
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 fres...
maineasy
Ingredients5 items
Ingredients
- 48-bone lamb racks
- 1/2c dry white wine
- 1tb fresh garlic -- minced
- 2ts each minced fresh rosemary
- 1ts freshly ground black pepper
Directions
- 1
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
- 2
Whisk marinade ingredients together and marinate racks 6 hours or overnight refrigerated
- 3
Turn occasionally
- 4
Prepare sauce and keep warm
- 5
Roast racks in a preheated 425 degree oven until rare to medium rare (120 - 125 degrees internal temperature)
- 6
Allow racks to rest 5 minutes before slicing
- 7
Cut rack into double bone chops and arrange on warm plates with the swiss chard
- 8
Spoon sauce around chops and arrange parsnip chips over