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Ingredients
US|METRIC
8 SERVINGS
- 1 neck of lamb (about 1 kilogram or 2 lbs)
- fresh thyme
- rosemary
- ground black pepper
- salt
- clarified butter (or a mixture of butter and olive oil)
- 1 rack of lamb (with 8 ribs)
- 1 glass red wine
- lamb stock (concentrated home-made)
- parsley root (puree)
- chervil (roasted, root)
- butter
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