Preheat oven 500 degrees. In a food processor, combine olive oil, 1 tablespoon olives, capers, parsley, garlic, shallot, cumin, anchovy, and pepper. Coat lamb with this marinade, and place in a bowl. Cover, and refrigerate at least 4 hours, or overnight. Thinly slice lemon and remove seeds. Cut slices into quarters. Reserve. Arrange racks of lamb in a roasting pan large enough to hold them in one layer (or use two pans). Drizzle any marinade left in bottom of bowl over lamb. Roast lamb 7 minutes. Transfer lamb to a plate. Pour off fat from roasting pan, and add white wine, chicken stock and lemon juice. Return lamb to pan browned side down. Sprinkle lamb with remaining olives and lemon slices. Roast 7 to 9 minutes more, or to taste. Garnish with chopped parsley and serve. Per serving: 716 Calories (kcal); 73g Total Fat; (92% calories from fat); 3g Protein; 10g Carbohydrate; 3mg Cholesterol; 769mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 663 (83%)|
|Amt Per Serving||% DV|
|Total Fat 73.7g||98 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 51.1g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 54.6mg||17 %|
|Sodium 523mg||18 %|
|Potassium 690.7mg||18 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 14.7g|
|Protein 22.3g||32 %|
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Calories per serving: 802
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