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Roasted Rack of Lamb & Rhubard Cherry Gastrique
SPOON FORK BACON31Ingredients
70Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 Tbsp. extra virgin olive oil
- 1 1/4 lb. rack of lamb (cleaned and frenched)
- 2 Tbsp. Dijon mustard (or whole grain mustard)
- 1/4 cup panko breadcrumbs
- 2 Tbsp. fresh tarragon (minced)
- 1 1/2 Tbsp. unsalted butter (melted)
- pepper
- salt
- 1 Tbsp. unsalted butter (softened an divided)
- 1 shallot (minced)
- 1/4 cup rhubarb (thinly sliced)
- 3 Tbsp. freshly squeezed orange juice
- 3 Tbsp. red wine vinegar
- 1/3 cup port wine
- 1 1/2 Tbsp. granulated sugar
- 2 1/2 Tbsp. sour cherries (chopped dried)
- 1 star anise
- 1 bay leaf
- 1/3 cup chicken stock
- 2 parsnips (medium, peeled and cut into chunks)
- 1 russet potato (small, peeled and cut into chunks)
- 4 Tbsp. heavy cream (can replace with whole milk or 2% milk)
- 2 Tbsp. unsalted butter (softened)
- 1 green onion (thinly sliced, optional)
- pepper
- salt
- 1 lb. broccolini (cut into 1 inch pieces and lightly blanched *dunked in boiling water,then transferred to an ice bath)
- 2 garlic clove (minced)
- 2 Tbsp. extra virgin olive oil
- pepper
- salt
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