Recipe: Lamb Rack Herb'd Provence Amandine
For 8 Persons
Category: Meat
2 Lamb racks (u.s. prime
-choice) bones off; cover
-fat off, french style
1/4 c Salad oil
1 ts Salt
1/4 ts Black pepper
2 ts Herbs'd provence (thyme;
-rosemary; savory, marjoram)
2 tb White wine
1/4 lb Butter
1 c 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 . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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