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Grilled New Zealand Lamb Rack With Asian Ratatouille, Shoestring Potatoes, And Roasted Garlic Infused Jus Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 medium sized shallots, sliced

4 baking potatoes, like russets

2 tablespoons black Chinese vinegar

1/4 cup finely chopped garlic

Citrus Fennel, recipe follows

1 cup red wine

Asian Ratatouille, recipe follows

Fennel Oil, recipe follows

5 cloves shallots, halved

2 tablespoons toasted and ground fennel seeds

2 zucchini, julienned, lengthwise

1/2 cup basil, leaves only

1 tablespoon black peppercorns

2 tablespoons canola oil

2 yellow squash, julienned, lengthwise

1/4 cup dark soy sauce

1 tablespoons sliced shallots

2 sprigs fresh thyme or 1/2 tablespoon dried

1 orange, juiced

4 sprigs thyme, chopped, leaves only

2 1/2 teaspoons chopped garlic

1/2 lemon, juiced

2 teaspoons chopped fresh ginger

1 large yellow onion, julienned

3 tablespoons soy sauce

4 lamb racks, about 1 pound each, chine bone removed

2 sprigs fresh thyme

2 tomatoes, cut into 1/8 dice

Roasted Garlic Infused Jus, recipe follows

1/2 cup Thai basil, leaves only

Chopped chives, for sprinkling

6 cloves garlic, halved

1/4 cup Dijon mustard

Salt and black pepper, to taste

Salt and pepper

1/2 cup canola oil

3 cups chicken stock


Salt and pepper, to taste

1/2 lime, juiced

1/2 cup tomatoes, seeds removed, cut into 1/4 dice

Pinch ground tumeric

Canola oil, for deep frying

Shoestring Potatoes, recipe follows

4 tablespoons canola oil

1 fennel bulb thinly sliced

1/2 cup balsamic vinegar

2 medium sized Japanese eggplants, julienned, lengthwise

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