Ingredients
- 400 oven
- 8 chops per rack
- 8 chops
- 4 chops to a (plate)
- 4 garlic (cloves)
- 4 shallots
- 2 madeira
- 2 lamb racks
- 2 rosemary sprig
- 1 demi-glace
- 1/2 olives
- 2 c wine (red)
- 1 cup total
- 1/2 c pitted nicoise olives
- 1/2 c butter (unsalted)
- 1 tablespoon butter until browned (lightly)
- 1 tb olive oil
- 1 tb black peppercorns
- some salt and pepper
- some sauce
- some salt
potatoes and lightly cooked vegetables of your choice. Makes 4 servings. PER SERVING: 1,030 calories, 88 g protein, 8 g carbohydrates, 57 g fat (27 g saturated@), 328 mg cholesterol, 382 mg sodium, I g fiber. San Francisco Chronicle, 7/8/92.
