Recipe - Lamb Rack Herbd Provence Amandine

2 Lamb racks (u.s. prime
choice) bones off; cover
fat off, french style
One fourth cup Salad oil
1 teaspoon Salt
One fourth teaspoon Black pepper
2 teaspoon Herbs'd provence (thyme;
rosemary; savory, marjoram)
2 tablespoon White wine
One fourth pound Butter
1 cup 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.

LE RUTH'S

636 FRANKLIN STREET

GRETNA, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.