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How To make Rack Of Lamb w/ Sun Dried Cherry Sauce & Pars
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 ( -----
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Springtime Recipes | 8-Recipe Special | Martha Stewart
In this video, enjoy a refreshing and tasty compilation of Martha Stewart demonstrating her favorite recipes! In this 8-recipe special, she is joined by an array of special guests to help her roast, boil, and toss together the best meals for the springtime. From the fresh flavor of artichoke salad to the tender and juicy roasted spring lamb, these delicious recipes could blossom their way into your springtime dinner rotation.
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0:00 Introduction
0:05 Morel and Fava Bean Crostini
4:40 Swiss Chard Frittata
10:02 Roasted Spring Lamb
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32:14 Artichoke Salad
38:24 Radish Green Soup
45:15 Spring Vegetable Linguine
51:26 Rhubarb Ice Cream
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The BEST Way To Cook Ribs: The Perfect Cook Time and Temperature
Get ready for some serious barbecue as we dive into the world of ribs! In this video, we'll explore three different cuts: baby back, spare ribs, and St. Louis style. Learn how to prepare, clean, and season each type of rib, and discover a delicious rub recipe that will take your ribs to the next level. So grab your apron and get ready to fire up that smoker!
Rub recipe:
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2/3 cup McCormick’s Sweet & Smokey
2 Tbs dark brown sugar
1 Tbs granulated garlic
1 Tbs Onion flakes
Sauce recipe:
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1/2 cup of Rub
1/2 cup Bourbon
Equipment used:
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