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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make Garlic Confit: | 2. Separate garlic into cloves. Slice root end off each clove but do not peel. | 3. Place in saucepan, cover with water and bring to boil. | 4. Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily. | 5. Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce. | 6. To Pepare the Lamb Racks: | 7. Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half. | 8. In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks. | 9. Preheat oven to 400 deg. F. | 10. Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving. | 11. To Make Sauce: | 12. In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley. | 13. To Serve: | 14. Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit. | 15. Serve with roasted potatoes and vegetables. | 16. Open your bottle(s) of wine, pour liberally, and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1			4.47	0.9918	0.1908	0.015
butter	2	tablespoons		171.0	7.857	5.343	14.4
lamb rack	2			-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
breadcrumb	1/2	cup		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
salt pepper				-	-	-	-
red wine	1/2	cup		-	-	-	-
sherry wine	1	tablespoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
butter	1/2	cup	unsalted	171.0	7.857	5.343	14.4
parsley	1	tablespoon	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.