Recipe - Rack Of Lamb W Sun-Dried Cherry Sauce And Parsnip Chips

4 8bone lamb racks

MARINADE
1 cup Olive oil
One half cup Dry white wine
1 tablespoon Fresh garlic; minced
2 teaspoon Each minced fresh rosemary
and thyme; 1 teaspoon each
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
SunDried Cherry Sauce
(recipe follows)

GARNISH
Deep fried parsnip chips
Braised swiss chard
Fresh thyme Or
Rosemary sprigs

Remove fat cover from racks and Frenchtrim 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

Posted to MCRecipe Digest V1 #271

Date: Thu, 31 Oct 1996 09:35:11 0500 (EST)

From: Bill Spalding billspa@icanect.net

NOTES : show 10/28