43 rib frenched rack Recipes

sweet (red) vermouth, golden raisins, onion, chopped, extra-virgin olive oil, green swiss chard (1 lb total), stems and center ribs reserved for another use and leaves coarsely chopped, pine nuts, toasted, rib ) frenched racks of lamb (each about 1 1/2 lb), trimmed of all but a thin layer of fat, dijon mustard, chopped thyme, chopped rosemary, roasted red peppers

olive oil, yellow onion, finely chopped, carrot, finely chopped, stalk celery , tough fibers removed and finely chopped, beluga lentils (or french green lentils), bay leaf, red wine, chicken stock, sea salt and pepper, rib ) frenched rack of lamb, trimmed of all but a thin layer of fat, chopped fresh rosemary, garlic, sliced, washed and torn spinach

pine nuts (about 3 oz), spinach (about 2 bunches), fresh flat-leafed parsley leaves, sliced smoked ham, unsalted butter, softened, fine fresh bread crumbs, whole large egg, egg yolk, grated fresh lemon zest, salt, freshly ground black pepper, racks of lamb (8 ribs and about 1 1/2 lb each), frenched to eye of meat, vegetable oil, dijon mustard, accompaniment:minted pea sauce

white bread, chopped fresh rosemary, salt, black pepper, garlic cloves, minced, french-cut racks of lamb, trimmed (about 4 ribs per rack), egg whites, lightly beaten

rib ) lamb roasts (1 1/2 lb each), frenched, salt, pepper, vegetable oil, fresh breadcrumbs, minced fresh flat-leaf parsley, minced fresh rosemary, salt, pepper, garlic cloves, minced, mayonnaise, dijon mustard, garnish: fresh rosemary

racked beef ribs, red onions, sliced, beef broth, salt, soy based liquid seasoning, salt and pepper to taste, french bread, butter, melted, garlic powder, paprika, shredded mozzarella cheese

racks of lamb (3-3 1/2 lb total), rib bones frenched, kosher salt , freshly ground pepper, garlic cloves, crushed, plain 2% fat greek yogurt, olive oil, grated lemon zest, saffron threads, finely crumbled

cipolline or pearl onions, kosher salt, racks of lamb (3-3 1/2 lb total), rib bones frenched, left at room temperature for 1 hour, freshly ground black pepper, olive oil, baby turnips, stems trimmed, halved or quartered if large, fresh cilantro leaves, fresh mint leaves, divided, shallot, finely chopped, fresh lemon juice, aleppo pepper or 1/2 tsp crushed red pepper flakes (optional), more) red wine vinegar, divided

french-cut rack of lamb (about 8 ribs), sweetened dried cranberries (such as craisins), dried rosemary, garlic cloves, shallot, peeled and quartered, seasoned breadcrumbs, salt, black pepper, honey mustard, olive oil, red potatoes (about 6 oz each), quartered, chopped fresh or 2 tsp dried parsley flakes, olive oil, dried rosemary, salt, black pepper

rib ) frenched racks of lamb (each rack 1 1/2 lb), trimmed and brought to room temperature, kosher salt, black pepper, peanut oil, unsalted butter, fresh thyme or rosemary sprigs, roasted savoy cabbage with raisins, cauliflower puree, date puree

rib ) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat, salt, black pepper, vegetable oil, head new garlic or 3 large regular garlic cloves, minced, chopped fresh flat-leaf parsley, chopped fresh thyme, chopped fresh rosemary, salt, black pepper, extra-virgin olive oil

rib ) lean racks of lamb, frenched, salt, freshly ground black pepper, summer succotash, beurre blanc reduction

lemon zest, fresh lemon juice, fresh mint (1 oz), chopped garlic, salt, fresh ground black pepper, extra virgin olive oil, frenched racks of lamb (8 ribs and 1 to 1 1/2 lb each)

lemon, quartered, artichokes, jerusalem artichokes (sunchokes)*, peeled and cut into 1-inch wedges, red onions (about 1 1/2 lb total), each cut into 6 wedges,leaving enough of root ends attached to keep wedges intact, unpeeled large garlic cloves plus 1 tbsp finely chopped garlic, extra-virgin olive oil, vegetable oil, frenched racks of lamb** (8 ribs , about 1 1/4 lb each), trimmed of all but a thin layer of fat, fresh oregano leaves or 2 tsp dried oregano,crumbled, coarse salt, freshly ground black pepper, chicken broth

french-cut racks of lamb (8 ribs each), garlic cloves, thinly sliced (48 slices), freshly ground black pepper, chopped fresh rosemary, kosher salt

kosher salt, honey, water, juniper berries, rosemary, peppercorns, bay leaf, garlic , smashed, rack of pork ( pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern, oil, for pan, shallot, chopped, granny smith apple, peeled and diced, bosc pear, peeled and diced, dried cranberries, orange juice, apple cider, brown sugar, dijon mustard, chopped fresh rosemary leaves, salt, freshly ground black pepper, cayenne pepper , about 1/8 tsp

soy sauce, worcestershire sauce, garlic powder, dry mustard , such as coleman s, onion powder, rib rub, kosher salt, light brown sugar, coarsely ground black pepper, cayenne pepper, ground white pepper, seafood seasoning , such as old bay, ground cumin, ginger powder, whole dried bay leaves, racks baby back ribs, bbq sauce, suggestions : fresh cut french fries and coleslaw

racks of baby-back pork ribs, cocoa nibs, french roast coffee beans, mrs. dash seasoning mix (mesquite grill marinade), mrs. dash seasoning mix (extra spicy ), light brown sugar