Roasted Rack Of Lamb Basted With Bermuda Honey Sun-Dried Tomato Brioche Crust Recipe

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Olive oil

1/4 cup red wine

Freshly ground black pepper

1 tablespoon Bermuda honey

2 tablespoons finely chopped sun-dried tomatoes

8 cups beef stock

1 (1-pound) frenched lamb rack

1/4 cup brioche crumbs

6 tablespoons butter, plus more, as needed

1 medium onion, finely chopped

1/4 cup diced Portuguese chourico (garlic-paprika sausage)

Grated Parmesan

1/2 cup tomato juice

Salt and freshly ground pepper

2 cups arborio rice

1 cup beef or lamb stock


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