Recipe Type: Dinner, Fall, Gourmet, Lamb, Rack of Lamb, Saute
Ingredients: 1 1/2 teaspoons kosher salt, 1 tablespoon peanut oil, 1/2 teaspoon black pepper, 2 (8-rib) frenched racks of lamb (each rack 1 1/2 pound), trimmed and brought to room temperature, 2 fresh thyme or rosemary sprigs, 2 tablespoons unsalted butter, Cauliflower puree, Date puree,Roasted Savoy cabbage with raisins, Special equipment: an instant-read thermometer
Stuffed Chicken Breasts
This information is per serving.
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