Title: Rack of Lamb W/ Sun-Dried Cherry Sauce and Parsnip Chips
Categories: New text im, Cooking rig
Yield: 1 Servings

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 <>
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

Posted to MC-Recipe Digest V1 #271

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

From: Bill Spalding

NOTES : show 10/28