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13Ingredients
70Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 2 racks of lamb
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 2 Tbsp. olive oil
- 1/4 cup onion (or shallot, finely chopped)
- 1 cup dry red wine (e.g., pinot noir, cabernet sauvignon, or merlot)
- 1 tsp. rosemary leaves (minced, or about 1/4 teaspoon of crumbled dried rosemary)
- 1/2 tsp. thyme leaves (minced, or a dash of dried leaf thyme)
- 1 tsp. chives (chopped)
- 1 cup beef stock (preferably unsalted or low-sodium)
- 2 Tbsp. butter
- kosher salt (to taste )
- freshly ground black pepper (to taste)
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Reviews(1)
Andrew 4 years ago
Would definitely make again, it was popular with everyone, left out the chives as i did not have at home. Used garlic herb butter for additional flavour and added parsley with the rosemary.