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 <<Or>> : 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. Recipe By : COOKING RIGHT SHOW #CR9735 Date: Thu, 31 Oct 1996 09:35:11 -0500 ( —–