Rack of Lamb in a Pecan Crust
| Yield: | 2 Servings |
| Categories: | Meats, Lamb |
| CABERNET SAUCE: | ||
| 1/2 | c | Mushrooms, Sliced |
| 1 | Carrot, Diced | |
| 1 | Stalk Celery, w/Leaves, | |
| Chopped | ||
| 1 | sm | Onion, Minced |
| 2 | Shallots, Minced | |
| 1/4 | c | Parsley, Chopped |
| 1/2 | ts | Dried Rosemary, Rubbed |
| 1/2 | ts | Dried Tarragon, |
| Crushed | ||
| 1 | Bay Leaf | |
| 1 | c | Cabernet |
| 2 | tb | Tomato Paste |
| 1 | md | Tomatoe, chopped |
| 1/2 | c | Lamb stock |
| 1 | tb | All-purpoess flour |
| BARBECUE SAUCE | ||
| 1/4 | c | Ketchup |
| 1 | md | Onion, chopped |
| 1/4 | c | White wine vinegar |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dry mustard |
| 1/4 | ts | Tabasco sause |
| PREPERATION | ||
| 8 | oz | Rack of lamb, boned |
| 1/4 | c | Pecans, ground |
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