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Ingredients Jump to Instructions ↓

  1. 2 ea Lamb, racks

  2. 1 md Onion, chopped

  3. 2 tb Parsley

  4. 2 md Garlic, cloves, chopped

  5. 2 ea Rosemary, sprigs OR 1/2 ts Rosemary, dry

  6. 1/4 c Wine, white

  7. 1/2 c Oil, olive

  8. Pepper --LAMB STOCK-- Bones, lamb 3 tb Oil, olive

  9. 1 md Carrot, chopped

  10. 2 md Shallots, minced

  11. 1 ea Celery, stalk, chopped

  12. 1 tb Parsley, minced

  13. 4 md Tomatoes, peeled, seeded

  14. -- chopped 1/2 c Wine, white

  15. 1/2 c Stock, veal

  16. --ASSEMBLY-- 12 ea Lamb, medallions, cut -- from marinated meat Marinade --SAUTEED GARLIC-- 20 ea Garlic, cloves

  17. Water, boiling, salted 2 tb Butter

  18. Louisiana - 1983

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