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Colorado Lamb Chops With An Herb Marinade, Soft Polenta With Wild Mushrooms, And A Hibiscus Glaze Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Pinch of whole black peppercorns

2 pieces star anise

1 stick cinnamon

salt and pepper

4 cloves of garlic, finely minced

1 teaspoon salt

3 cups water

1/2 cup extra virgin olive oil

1/2 cup minced fresh thyme

1 rack of lamb, split, chinned, and Frenched

4 cups water

1 cup sugar

1/4 cup minced fresh rosemary

1/4 pure vegetable oil

4 tablespoons parmesan

1/4 pound chanterelles

1 cup Come Una Volta brand polenta

1/2 cup mascarpone


1/2 cup dried hibiscus flowers

4 tablespoons unsalted butter

Zest of one lemon

4 to 6 cardamom pods

3 tablespoons butter

1/4 pound morels

4 shallots, minced

1/2 pound hen of the woods

1/4 cup dried lavender

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