Lamb Rack With Shallots

By Sunset
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About 2/3 cup (1 oz.) dried morel mushrooms (optional)

1 1/2 pounds shallots (3/4 to 1 in. wide)

1 rack of lamb (about 2 lb., rib ends trimmed and backbone removed or cracked)

5 tablespoons balsamic vinegar

1/2 cup madeira or dry sherry

1 tablespoon butter or olive oil

About 1/4 pound watercress, rinsed and crisped

Salt and pepper

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