A delicious entree from LApogee. Melt butter in medium saucepan over medium heat. Add shallots; saut0 2 minutes. Mix in tomato paste. Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes. Strain sauce into small saucepan. Add cherries, Port, brandy, 1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until reduced to 1 cup, about 15 minutes. Mix in peppercorns. Set aside. Preheat oven to 425F. Sprinkle each rack of lamb with 4 1/2 teaspoons rosemary, 4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to adhere. Sprinkle with salt and pepper. Heat oil in large skillet over high heat. Add 1 lamb rack; brown on all sides, about 6 minutes. Place lamb, meat side up, in baking pan. Repeat with second rack. Roast until meat thermometer inserted into center registers 130F for medium-rare, about 18 minutes. Place lamb on carving board; let stand 10 minutes. Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce. 4 Servings Bon App0tit February 1997 Posted to recipelu-digest Volume 01 Number 335 by firstname.lastname@example.org on Dec 2, 97
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|Serving Size: 1 Serving (4388g)|
|Recipe Makes: 1|
|Calories from Fat: 1944 (59%)|
|Amt Per Serving||% DV|
|Total Fat 216g||288 %|
|Saturated Fat 103.4g||517 %|
|Monounsaturated Fat 88.1g|
|Polyunsanturated Fat 10g|
|Cholesterol 769.7mg||237 %|
|Sodium 10722mg||370 %|
|Potassium 6038.4mg||159 %|
|Total Carbohydrate 61.2g||18 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 54g|
|Protein 239.7g||342 %|
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Calories per serving: 3305
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