Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Finely dice
Shallots (3)
, and divide in half. Mix
Chicken Base (1 pckg)
with one cup of warm water in a medium bowl.
Step 3
Heat a small saucepan over high heat. Add
Olive Oil (1 Tbsp)
, half of the shallots. Saute until soft, about one minute.
Step 4
Add
Black Rice (2/3 cup)
, chicken broth,
Salt (1/2 tsp)
, and
All-Purpose Seasoning (1 tsp)
. Bring to a boil, stir once, reduce to heat to simmer, cover, and cook for 45 minutes.
Step 5
Remove rice from heat and cover for 10 minutes.
Step 6
Meanwhile, remove
Fresh Rosemary (1/3 cup)
needles from the stems and mince the needles. Place in a small bowl. Discard stems. Add
Olive Oil (1 Tbsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Mix and set aside.
Step 7
Zest and juice
Lemon (1)
in another small bowl and remove any seeds. Set aside. Add remaining shallots to lemon juice and zest. Set aside.
Step 8
Pat dry
Lamb (1 rack)
with paper towels and season on both sides with
Salt (1/4 tsp)
and a pinch of pepper.
Step 9
Heat
Olive Oil (1 Tbsp)
in a large saute pan over medium high heat. Sear the lamb, meat side down with bones facing up, for 4 minutes or until golden brown. Turn over and cook for 4 minutes. Remove from heat.
Step 10
Carefully coat up grease with a paper towel by using your tongs and discard. Spread rosemary oil evenly over the lamb. Lay
French Baby Carrots (6)
next to lamb in pan.
Step 11
Place pan in the oven and roast for 24 minutes.
Step 12
Remove and let rest uncovered on cutting board. 5 minutes for rare, 10 minutes for medium.
Step 13
Meanwhile, finely chop
Fresh Mint (1/2 cup)
,
Fresh Oregano (1/2 cup)
,
Capers (1 Tbsp)
,
Fresh Chives (6 stalks)
, and add to lemon shallot mixture.
Step 14
Add
Almonds (2 Tbsp)
and mix everything together. Add
Olive Oil (1 Tbsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Mix together. Cover and let sit for at least five minutes.
Step 15
When rice is tender, remove heat, fluff rice and fold in the
Dried Fruit Mix (1/4 cup)
. With the
Chopped Pecans (2 Tbsp)
still in the package, smash the pecans into little pieces using the back of a spoon and then add to the rice.
Step 16
Carefully slice the lamb along every two bones to create four two bone chops.
Step 17
Place rice in center of two plates. Lay two lamb chops in front of the rice with the bones hooked together. Top the lamb with salsa and lay the carrots to the left of the rice.
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