---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Rack Of Lamb W/ Sun-Dried Cherry Sauce & Pars
  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 <<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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