Rack Of Lamb With Bacon Vinaigrette
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Rack Of Lamb With Bacon Vinaigrette
  Lamb    Bacon  
Last updated 6/12/2012 1:19:41 AM. Recipe ID 51119. Report a problem with this recipe.
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      Title: Rack of lamb with bacon vinaigrette
 Categories: Meats
      Yield: 6 Servings
      2    Trimmed lamb racks
           - 8 ribs each
    1/4 c  Olive oil
    2/3 c  Red wine vinegar
      1 ts Minced garlic
      1 ts Ground coriander
      1 ts Kosher salt
      1 ts 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 lamb.

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Recipe ID 51119 (Apr 03, 2005)

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