From: Executive chef Nicholas Stefanelli, Bibiana Osteria Enoteca, Washington, D.C. Yield: 4 servings. 2 racks American Lamb (8 chops each), frenched, trimmings saved, cut into double chops 8 garlic cloves, unpeeled 2 shallots, thinly sliced ¼ cup dry white wine to taste, kosher salt 8 long, thin parsnips with tops (or 8 parsnips plus 1 bunch parsley) 1 Tbsp. freshly ground black pepper 8 slices Prosciutto di Parma, about 6 oz. 3 fresh bay leaves 1 stick unsalted ...
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