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Lamb Rack Herb'd Provence Amandine

2 Lamb racks (u.s. prime choice) bones off; cover fat off, french style
1/4 c Salad oil
1 ts Salt
1/4 ts Black pepper
2 ts Herbs'd provence (thyme; rosemary; savory, marjoram)
2 tb White wine
1/4 lb Butter
1 c Sliced blanched almonds (toasted)


Brush oil on racks and season with salt, pepper and herbs. Bone side down, roast at 475 degrees for 30 minutes for "pink" doneness. Drain pan of excess fat. Melt butter in pan, add wine and try to scrape up brown extract that has accumulated in bottom of roast pan. Place racks on platter, top with almonds and pour sauce over almonds. Sprinkle with parsley.


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