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Yield: 2-3 rib chop portions.
2 bone-in lamb racks
4 oz. olive oil
to taste, salt and black pepper
6 tourneed potatoes
1 whole ripe tomato
6 oz. RC Pesto Sauce
6 whole garlic cloves
2 oz. RC Pesto Di Pomodoro
6 fresh rosemary sprigs
6 oz. prepared Mustard Demi Glace Sauce (recipe follows)
Mustard Demi Glace Sauce (yields approximately 1 1/4 quarts):
1 medium onion, fine diced
2 Tbsp. clarified butter
2 cups...