Title: Rack of lamb w/ sun-dried cherry sauce & pars
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
        4    8-bone lamb racks
  :          Marinade--
        1 c  olive oil
      1/2 c  dry white wine
        1 TB fresh garlic -- minced
        2 ts each minced fresh rosemary
  :          and thyme -- 1 teaspoon
  :          each
        1 ts salt
        1 ts freshly ground black pepper
  :          Sun-Dried Cherry Sauce
  :          (recipe follows)
  :          Garnish--
  :          Deep fried parsnip chips
  :          braised swiss chard
  :          fresh thyme <>
  :          rosemary sprigs
  
  Remove fat cover from racks and French-trim the bones of any fat.
  Whisk marinade ingredients together and marinate racks 6 hours or
  overnight refrigerated. Turn occasionally.
  
  Prepare sauce and keep warm. Roast racks in a preheated 425 degree
  oven until rare to medium rare (120 - 125 degrees internal
  temperature). Allow racks to rest 5 minutes before slicing.
  
  Cut rack into double bone chops and arrange on warm plates with the
  swiss chard. Spoon sauce around chops and arrange parsnip chips over.
  Garnish with herb sprigs and serve immediately.