Remove base of backbone from racks. Pull off fell, and trim any excess fat. Combine oil, dry white wine, onion, bay leaf, garlic, dried sage, dried thyme, dried rosemary, tarragon, chopped parsley, salt and black pepper for marinade.
Place racks in broad pan. Pour marinade over, and turn racks to coat all sides. Let stand overnight.
Remove racks from marinade. Place racks in single layer on rack in pan. Roast uncovered in 325 F degrees for one hour for rare pink meat; 1 hour, 15 minutes for medium.
Substitution: A boneless, split lamb leg may also be use in place of the lamb racks.
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|Serving Size: 1 Serving (1022g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2189 (77%)|
|Amt Per Serving||% DV|
|Total Fat 243.2g||324 %|
|Saturated Fat 80.1g||401 %|
|Monounsaturated Fat 133.8g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 524.8mg||161 %|
|Sodium 1759.7mg||61 %|
|Potassium 2423.4mg||64 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8.4g|
|Protein 143.1g||204 %|
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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: 2848
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