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Roast Rack Of Lamb With Madeira-Peppercorn Reduction

Nutrition per serving    (USDA % daily values)
CAL
904
FAT
238%
CHOL
160%
SOD
13%

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Ingredients for 4 servings

6 medium shallots

4 tablespoons (1/2 stick) chilled unsalted butter

1 1/4 cups madeira

1 tablespoon drained green peppercorns in brine, coarsely chopped

2 1 1/4-pound racks of lamb, trimmed

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