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Suggest a better description"Rack of Lamb with Truffle Sauce" Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a rack in a shallow pan in a preheated 350 degree oven for 1 hour or until lamb is just done. Slice potatoes very thinly and dry well. Melt butter in a large skillet. Arrange slices of potato in skillet in layers. Slice half of the truffles and add to the potatoes. Cook until brown on one side, turn and brown on other side. In another skillet, combine remaining truffles which have been chopped, white wine, and beef broth. Stir flour mixture into broth. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Carve lamb into slices. Serve slices of lamb with hot sauce and potatoes. Adaption from recipe by George Bugoni, Baroque restaurant (New York) Campbells Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 231733 -0800
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 282 | ||
Calories from Fat: 107 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 447.4mg | 15 % | |
Potassium 955.4mg | 25 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 35.9g | ||
Protein 5.9g | 8 % | |
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: 282
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