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Suggest a better descriptionBone the lamb racks. Trim off any fat and membranous tissue. Melt 4 tbs. butter in a large saute pan over high heat. Add lamb racks & sear on all sides til browned. Remove from heat & refrigerate til cool. Melt remaining butter & saute the mushrooms & shallots til tender. Season with salt & pepper & allow to cool. Preheat oven to 375 F. Spread mushroom mixture over cooled lamb racks. Roll out puff pastry dough very thinly. Cut into pieces ample enough to wrap racks. Beat egg and milk together & brush again with egg wash, taking care to seal edges with the wash. Bake in preheated oven 15 mins., or til nicely browned. Serve w/Madeira Sauce. MADEIRA SAUCE: Saute shallots in butter til tender. Stir in brown sauce & simmer 15 mins. Season w/salt & pepper, remove from heat. Stir in wine. (Brown sauce can either be made from beef dripping or bought at gourmet store.) THE CHAPARRAL LINCOLN DRIVE, PHOENIX CHATEAU TALBOT/MOULIN A VENT From the
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 195 | ||
Calories from Fat: 167 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 219.1mg | 8 % | |
Potassium 58.9mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.9g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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