Lamb rack herb'd provence amandine

8 Servings

Ingredients

Quantity Ingredient
2 Lamb racks (u.s. prime choice) bones off; cover fat off, french style
¼ cup Salad oil
1 teaspoon Salt
¼ teaspoon Black pepper
2 teaspoons Herbs'd provence (thyme; rosemary; savory, marjoram)
2 tablespoons White wine
¼ pounds Butter
1 cup Sliced blanched almonds (toasted)

Directions

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 <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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