Summerfield Farms Rack Of Lamb With Mint Infused Pickled Vegetables, Celery Root Puree, And Hoisin Brandy Sauce Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
793
FAT
137%
CHOL
107%
SOD
32%

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Ingredients for 4 servings

1 teaspoon chopped garlic

1 cup assorted vegetables, such as carrots and cauliflower

1/4 cup finely chopped fresh mint leaves

Salt and freshly ground black pepper

1/4 cup brandy

1 tablespoon chopped shallot

3 tablespoons butter

1 pound peeled and diced celery root

1 rack of lamb, cleaned and trimmed

2 tablespoons butter

3/4 cup sugar

1/4 cup veal stock

1 cup rice wine vinegar

1/8 cup hoisin sauce

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