Recipe - Roasted Tomato Cream Cheese And Basil Tarts

1/3 cup Extra virgin olive oil
3 tablespoon Black oilcured olives;
pitted
1 tablespoon Capers
2 teaspoon Chopped parsley; plus extra
for
; garnish
1 teaspoon Chopped garlic
1 teaspoon Chopped shallot
One fourth teaspoon Ground cumin
1 Anchovy fillet
Freshly ground black pepper
to taste
4 Bone racks of lamb;
¥Frenched by butcher
; (8ounce)
1 Lemon
One fourth cup White wine
One fourth cup Chicken stock
1 tablespoon Fresh lemon juice

Preheat oven 500 degrees.

In a food processor, combine olive oil, 1 tablespoon olives, capers,
parsley, garlic, shallot, cumin, anchovy, and pepper. Coat lamb with this
marinade, and place in a bowl. Cover, and refrigerate at least 4 hours, or
overnight.

Thinly slice lemon and remove seeds. Cut slices into quarters. Reserve.

Arrange racks of lamb in a roasting pan large enough to hold them in one
layer (or use two pans). Drizzle any marinade left in bottom of bowl over
lamb. Roast lamb 7 minutes.

Transfer lamb to a plate. Pour off fat from roasting pan, and add white
wine, chicken stock and lemon juice. Return lamb to pan browned side down.

Sprinkle lamb with remaining olives and lemon slices. Roast 7 to 9 minutes
more, or to taste. Garnish with chopped parsley and serve.

Converted by MC_Buster.

Per serving: 716 Calories (kcal); 73g Total Fat; (92% calories from fat);
3g Protein; 10g Carbohydrate; 3mg Cholesterol; 769mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; One half Fruit; 14
One half Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028

Converted by MM_Buster v2.0n.