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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 racks of lamb, about 2½ pounds, Frenched salt and freshly ground pepper to taste 4 tbs butter ½ cup bread crumbs 3 tbs chopped parsley 1 clove garlic, finely minced 1 shallot, finely minced 1 tsp olive oil Shallot-Balsamic Reduction 2 tsp olive or vegetable oil 1 tbs unsalted butter 1 tbs finely chopped shallot ¼ cup homemade beef broth, or low-sodium canned broth 2 tbs Balsamic vinegar Heat skillet and add butter and shallot. Cook stirring almost constantly, until the shallot softens, approximately 1 minute. Add the broth and increase the heat to high. Boil, scraping up the browned bits in the skillet with a wooden spoon, until the broth is reduced to 2 tablespoons, approximately 1 minute. Stir in the vinegar and cook for 30 seconds. Instructions: Preheat broiler to high. If the oven is heated separately, preheat it also to 500°. Rub with butter a baking dish large enough to hold the racks of lamb in one layer and close together. Place the racks, meat side down, in the dish and dot the ribs with 2 tablespoons of butter. Meanwhile, combine the bread crumbs, parsley, garlic, shallot, and olive oil in a bowl. Place the racks of lamb under the broiler and cook about 2 or 3 minutes. Turn and cook about 2 or 3 minutes. Sprinkle the meaty side of the ribs with the bread crumbs mixture. Melt the remaining 2 tablespoons of butter and pour over the ribs. Place in the oven and bake 8-10 minutes, depending on the degree of doneness desired. Allow to cool slightly and carve into chops. Serve with Shallot-Balsamic Vinegar Sauce. |
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