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Rack Of Lamb With Bacon Vinaigrette

* Exported from MasterCook *


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Trimmed lamb racks
- 8 ribs each
1/4 c Olive oil
2/3 c Red wine vinegar
1 t Minced garlic
1 t Ground coriander
1 t Kosher salt
1 t Ground black pepper
1/2 lb Bacon -- cut in 3/4-in pieces
1/2 c Low-sodium chicken broth
1 tb Dijon mustard

HAVE YOUR BUTCHER TRIM the racks, exposing the bone.
Remove the outer layer of fat and discard. Lay the
racks in a glass dish and sprinkle with 1 tablespoon
oil, 1/4 cup vinegar, garlic, coriander, salt and
pepper. Cover and let stand at room temperature for 1
hour. Preheat oven to 450F. Pat racks dry and place
fat side up in a roasting pan. Place in oven for 10
minutes, reduce heat to 350F and continue to roast
another 15 minutes for medium rare, 18 to 20 minutes
for medium. Meanwhile, place the bacon in a 10-inch
skillet over medium heat and cook 3 to 4 minutes. Set
the skillet aside. Remove the lamb from the oven and
pour out the fat. Add chicken broth and stir to
dissolve and scrape up any brown bits that have stuck
to the bottom of the pan. Pour liquid into the skillet
with the bacon. When it's time to put dinner on the
table, cut the racks into chops and arrange them on a
platter. Pour any juices from the lamb into the
saucepan. Place the skillet over high heat, bring to a
boil and add the mustard. Remove from the heat, beat
in the rest of the oil and pour the sauce over the

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