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Shallots and red wine make an elegant finish for strips of boneless rack of lamb sautéed quickly. Add crisply fried potato chunks and asparagus spears to complement the lamb.

Makes 4 servings.



    · 2  boneless racks of New Zealand Lamb (about 8 oz each) butterflied
    · 2  tablespoons butter or margarine
    · 2  teaspoons salad oil
    · Coarsely ground black pepper and salt
    · 4  shallots, finely chopped (about 1/2 cup)
    · 1 clove garlic,  minced or pressed
    · 1/4 cup  of dry red wine
    · Chopped fresh parsley (garnish)


Cut each butterflied piece in half lengthwise to make 2 steaks. Sprinkle the 4 pieces of lamb on all sides with pepper.

In a large heavy frying pan melt butter with oil over medium high heat. Cook lamb, turning each piece once, until well browned, 2 to 2½ minutes on each side. As lamb browns, remove pieces to a warm serving plate, sprinkle lightly with salt, and keep warm.

To pan add shallots and garlic, stirring until lightly browned. Pour in wine. Cook, stirring to blend in pan drippings, until liquid is reduced by about half. Spoon shallot mixture evenly over lamb. Sprinkle with parsley and serve at once.

New Zealand Lamb Cooperative -

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