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Ingredients
US|METRIC
4 SERVINGS
- 2 lamb (racks frenched, 8 ribs each)
- 1/2 cup olive oil
- 4 cloves garlic (peeled and crushed)
- 2 sprigs fresh rosemary (crushed, about 4-inches each)
- 4 sprigs fresh thyme (crushed)
- freshly ground black pepper (to taste)
- 2 Tbsp. olive oil (to saute)
- coarse salt
- 1 grated cheese (peeled)
- 2 Tbsp. olive oil (divided)
- 2 shallots (peeled and finely chopped)
- 6 cups water
- salt (to taste)
- 1 1/2 cups cornmeal (medium, stone-ground recommended)
- 1/2 cup Parmesan cheese (grated)
- freshly ground black pepper (to taste)
- 3 Tbsp. butter (cut into large chunks)
- fresh thyme (for garnish, optional)
- 10 anchovy fillets (stems removed and finely chopped)
- 667 cups orange juice
- 1/2 mango (finely diced, from above recipe)
- 1 Tbsp. butter
- 1 shallot (peeled and finely chopped)
- 1 tsp. mustard (coarse)
- 4 chocolate sauce (washed)
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