From: Chef Hunter Morton, Max Downtown restaurant, Hartford, CT. Yield: 4 servings. 2 8-bone lamb racks, frenched 1 cup almonds, toasted and ground 1⁄4 cup bread crumbs 6 Medjool dates, pitted and finely chopped 1⁄4 cup port wine 3 oz. roasted garlic 1 thyme sprig, chopped 1⁄2 rosemary sprig, chopped 1 sage sprig, chopped 2 oz. olive oil to taste, salt and pepper Soak dates in port wine for 30 minutes; drain. Combine almonds, bread crumbs, dates and chopped herbs together. Puree roasted ...
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