Yield: 2-3 rib chop portions. 2 bone-in lamb racks 4 oz. olive oil to taste, salt and black pepper 6 tourneed potatoes 1 whole ripe tomato 6 oz. RC Pesto Sauce 6 whole garlic cloves 2 oz. RC Pesto Di Pomodoro 6 fresh rosemary sprigs 6 oz. prepared Mustard Demi Glace Sauce (recipe follows) Mustard Demi Glace Sauce (yields approximately 1¼ quarts): 1 medium onion, fine diced 2 Tbsp. clarified butter 2 cups dry white wine 1 qt. prepared RC Demi Glace 2 Tbsp. Dijon mustard 2 ...
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