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Rack of Lamb with Sun-dried Cherry Sauce and Parsnip Chips

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 <> 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.


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