Recipes

Roasted Rack of New Zealand Lamb with Port Wine Gravy

YIELD: 4 servings

FOR THE LAMB:
3 each New Zealand lamb racks
1 cup extra virgin olive oil
2 each rosemary sprigs
4 garlic cloves, minced
salt and pepper to taste

Clean and trim (French) lamb racks saving all scraps for gravy. Marinate lamb in olive oil with the rosemary (chopped fine), garlic and seasoning for at least 2 hours.

FOR THE GRAVY:
All scraps from the lamb
2 each shallots, minced
4 cups Port wine
4

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