YIELD: 4 servings FOR THE LAMB: 3 each New Zealand lamb racks 1 cup extra virgin olive oil 2 each rosemary sprigs 4 garlic cloves, minced salt and pepper to taste Clean and trim (French) lamb racks saving all scraps for gravy. Marinate lamb in olive oil with the rosemary (chopped fine), garlic and seasoning for at least 2 hours. FOR THE GRAVY: All scraps from the lamb 2 each shallots, minced 4 cups Port wine 4 cups lamb or veal stock 2 Tbsps. whole butter (at room temperature) Sautè lamb ...

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