Ingredients
-
1
-
2 - 3
-
1
-
1/2
-
1/4
-
1/2
-
1/2
-
2 - 3
-
-
-
-
-
-
-
Directions
Narsai’s Rack of Lamb Assyrian, This restaurant no longer exists but it was in Berkley, CA in the ’70’s to mid 80’s This recipe was one of their hallmarks I found this in a cookbook full of Berkely restaurant recipes called Compliments of the Chef *I also have this recipe in a James Villas’ Town and Country cookbook but there some proportions are different in this way: 2 large onions, 6 cloves garlic, 2 tsp fresh basil leaves, finely chopped, 1 cup pomegranate juice and 1/2 cup dry red wine-the rest is the same , This restaurant no longer exists but it was in Berkley, CA in the ’70’s to mid 80’s This recipe was one of their hallmarks I found this in a cookbook full of Berkely restaurant recipes called Compliments of the Chef *I also have this recipe in a James Villas’ Town and Country cookbook but there some proportions are different in this way: 2 large onions, 6 cloves garlic, 2 tsp fresh basil leaves, finely chopped, 1 cup pomegranate juice and 1/2 cup dry red wine-the rest is the same
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Blender or Food Processor, Puree the Marinade Ingredients. |
|
2
Done
|
Rub the Marinade Well Into the Racks. |
|
3
Done
|
Place Racks in Shallow Glass or Enameled Pan and Pour the Remaining Marinade Over Them. |
|
4
Done
|
Marinate in the Refrigerator Overnight or in a Cool Room Temperature For 6-8 Hours. |
|
5
Done
|
If It Has Been in the Refrigerator, It Needs to Come to Room Temperature, Which May Take 45 Minutes or So Before Roasting. |
|
6
Done
|
Preheat the Oven to 450 Degrees F. |
|
7
Done
|
When Ready to Cook, Wipe Off Any Excess Marinade and Roast the Racks For 15-20 Minutes For Medium Rare, Longer If You Like Them Done to a Greater Degree. |
