Herb-Coated Lamb With Port-Red Wine Sauce

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1332
FAT
321%
CHOL
138%
SOD
59%

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Ingredients for 4 servings

2 ounces crustless brioche or egg bread, cut into 1-inch pieces (about 2 cups packed)

1 cup (packed) coarsely chopped fresh parsley

2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

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

2 tablespoons vegetable oil

6 tablespoons Dijon mustard

1 1/2 cups dry red wine

3/4 cup tawny Port

9 tablespoons butter, cut into pieces

Mashed Yams and Apples

Fried Onion Rings

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