From: Chef Eric Masson, The Brentwood, White River, NC. Yield: 4 servings. 2 racks of lamb (7-8 ribs, 14-18 oz. each) 1 Tbsp. fresh rosemary, finely chopped 4 Tbsp. olive oil 1 lb. fingerling potatoes, scrubbed and large ones cut in half 1 cup red seedless California grapes, halved 3 cloves garlic, finely minced 4 cups fresh baby spinach, washed and dried 2 shallots, finely chopped ½ cup red wine 1 cup beef stock 3 Tbsp. butter to taste, salt and pepper Heat oven to 450°F. ...
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