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	<title>Day Recipe &#187; Rack</title>
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	<link>http://dayrecipe.com</link>
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		<item>
		<title>Olive-Crusted Rack Of Lamb Recipe</title>
		<link>http://dayrecipe.com/2009/03/16/olive-crusted-rack-of-lamb-Recipe/</link>
		<comments>http://dayrecipe.com/2009/03/16/olive-crusted-rack-of-lamb-Recipe/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 02:37:57 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crusted]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/olive-crusted-rack-of-lamb-Recipe</guid>
		<description><![CDATA[The divine lamb dish featured here is a perfect example of the excellent food served at El Olivo. This romantic restaurant, in a restored olive-oil mill, is a great spot to wine and dine someone special &#8212; the many wax-drenched candelabra are very nice touches. Service is impeccable, friendly, and attentive, including a sommelier at [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Berbere-Crusted Rack Of Lamb Recipe</title>
		<link>http://dayrecipe.com/2009/01/13/berbere-crusted-rack-of-lamb-Recipe/</link>
		<comments>http://dayrecipe.com/2009/01/13/berbere-crusted-rack-of-lamb-Recipe/#comments</comments>
		<pubDate>Tue, 13 Jan 2009 18:49:40 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Berbere]]></category>
		<category><![CDATA[Crusted]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/berbere-crusted-rack-of-lamb-Recipe</guid>
		<description><![CDATA[Active time: 1 hr Start to finish: 1 day Makes 4 to 6 servings. INGREDIENTS 2frenched racks of lamb(1 1/2 lb each) 1/2cup olive oil 1 1/2tablespoons coarsely chopped fresh rosemary 1large garlic clove, smashed for berbere paste 1tablespoon berbere 2teaspoons dijon mustard 2teaspoons beaten egg yolk 1/4cup fine bread crumbsmade from day-oldfirm sandwich bread [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rosemary-Pesto Lamb Rack Recipe</title>
		<link>http://dayrecipe.com/2009/01/01/rosemary-pesto-lamb-rack-Recipe/</link>
		<comments>http://dayrecipe.com/2009/01/01/rosemary-pesto-lamb-rack-Recipe/#comments</comments>
		<pubDate>Thu, 01 Jan 2009 16:57:51 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Rosemary]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/rosemary-pesto-lamb-rack-Recipe</guid>
		<description><![CDATA[Oven-roasted red potato chunks sprinkled with chives; steamed and buttered baby carrots; and a limestone lettuce salad would be good accompaniments to this elegant main course. Finish with a strawberry-rhubarb pie from the bakery. Makes 2 servings; can be doubled. INGREDIENTS 1/2cup (packed) parsley leaves and stems 2tablespoons chopped fresh rosemary plus rosemary sprigs 2tablespoons [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with an Herb Crust Recipe</title>
		<link>http://dayrecipe.com/2008/12/26/rack-of-lamb-with-an-herb-crust-Recipe/</link>
		<comments>http://dayrecipe.com/2008/12/26/rack-of-lamb-with-an-herb-crust-Recipe/#comments</comments>
		<pubDate>Sat, 27 Dec 2008 04:49:12 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crust]]></category>
		<category><![CDATA[Herb]]></category>
		<category><![CDATA[Lambn]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/rack-of-lamb-with-an-herb-crust-Recipe</guid>
		<description><![CDATA[Lamb has a tender consistency and a rich flavor that enhance the texture of wines such as Hermitage, C&#244;te R&#244;tie, and Shiraz. Makes 4 servings. INGREDIENTS 1/4 cup vegetable oil 2 racks of lamb, french trimmed 2 1/2 cups fresh white breadcrumbs 2 oz. parsley 1 egg salt and pepper, to taste 1 oz. whole-grain [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herbed Rack Of Lamb with Parsley, Mint, and Walnut Saute Recipe</title>
		<link>http://dayrecipe.com/2008/12/14/herbed-rack-of-lamb-with-parsley-mint-and-walnut-saute-Recipe/</link>
		<comments>http://dayrecipe.com/2008/12/14/herbed-rack-of-lamb-with-parsley-mint-and-walnut-saute-Recipe/#comments</comments>
		<pubDate>Sun, 14 Dec 2008 22:00:41 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Herbed]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Saute]]></category>
		<category><![CDATA[Walnut]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/herbed-rack-of-lamb-with-parsley-mint-and-walnut-saute-Recipe</guid>
		<description><![CDATA[Have the butcher &#8220;french&#8221; the lamb racks, which entails trimming the fat from the lamb and between the bones. Makes 6 servings. INGREDIENTS lamb 31 1/4-pound racks of lamb, frenched 5tablespoons olive oil 2teaspoons coarse kosher salt 1/2cup finely chopped fresh italian parsley 1/4cup finely chopped fresh rosemary 1/4cup finely chopped fresh mintparsley saut&#233; 2tablespoons [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with Pesto Crumbs Recipe</title>
		<link>http://dayrecipe.com/2008/11/11/rack-of-lamb-with-pesto-crumbs-Recipe/</link>
		<comments>http://dayrecipe.com/2008/11/11/rack-of-lamb-with-pesto-crumbs-Recipe/#comments</comments>
		<pubDate>Tue, 11 Nov 2008 19:54:11 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crumbs]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/rack-of-lamb-with-pesto-crumbs-Recipe</guid>
		<description><![CDATA[Serves 2. INGREDIENTS 8-rib rack of lamb, trimmed, flap removed, bones exposed 1/2 cup prepared pesto 3/4 cup breadcrumbs made from fresh white bread DIRECTIONS Preheat the oven to 375&#176;F. Season lamb with salt and freshly ground black pepper. Spread the pesto over the surface of the meat. Coat the meat thoroughly with breadcrumbs, packing [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with Red-Currant Wine Sauce Recipe</title>
		<link>http://dayrecipe.com/2008/08/23/rack-of-lamb-with-red-currant-wine-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2008/08/23/rack-of-lamb-with-red-currant-wine-sauce-Recipe/#comments</comments>
		<pubDate>Sat, 23 Aug 2008 17:25:12 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Currant]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Red]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/rack-of-lamb-with-red-currant-wine-sauce-Recipe</guid>
		<description><![CDATA[Lovely dinner fare from L&#8217;Auberge Chez Fran&#231;ois in Great Falls, Virginia. Serve with roasted new potatoes and asparagus. Makes 4 servings. INGREDIENTS 3tablespoons olive oil 2pounds lamb neck bones 1shallot, minced 4cups chicken stock or cannedlow-salt chicken broth 3tablespoons red wine vinegar 1 1/2 tablespoons dry white wine 3tablespoons red currant jelly 1tablespoon butter, room [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grill-Roasted Rack Of Lamb in Red Mole Recipe</title>
		<link>http://dayrecipe.com/2008/08/11/grill-roasted-rack-of-lamb-in-red-mole-Recipe/</link>
		<comments>http://dayrecipe.com/2008/08/11/grill-roasted-rack-of-lamb-in-red-mole-Recipe/#comments</comments>
		<pubDate>Tue, 12 Aug 2008 02:54:16 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Grill]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Mole]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Red]]></category>
		<category><![CDATA[Roasted]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/grill-roasted-rack-of-lamb-in-red-mole-Recipe</guid>
		<description><![CDATA[The grill adds a sophisticated smoky quality to this dish, but you can make it from beginning to end using only the oven. Makes 4 servings. INGREDIENTS two 7- to 8-bone racks of lamb, trimmed and frenched (the butcher can do this) 2 1/2 cups red mole 1 to 2 tablespoons canola or grapeseed oil [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Barbecued Rack Of Lamb with Tomato-Mint Dressing Recipe</title>
		<link>http://dayrecipe.com/2008/07/27/barbecued-rack-of-lamb-with-tomato-mint-dressing-Recipe/</link>
		<comments>http://dayrecipe.com/2008/07/27/barbecued-rack-of-lamb-with-tomato-mint-dressing-Recipe/#comments</comments>
		<pubDate>Sun, 27 Jul 2008 14:50:17 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Barbecued]]></category>
		<category><![CDATA[Dressing]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/barbecued-rack-of-lamb-with-tomato-mint-dressing-Recipe</guid>
		<description><![CDATA[Makes 4 servings. INGREDIENTS 16whole cloves 2well-trimmed 8-rib racks of lamb, each about 1 1/4 pounds, each cut into 4 double chops 2/3cup olive oil 1/2cup chopped fresh mint leaves 1/4cup white wine vinegar 1tablespoon whole grain dijon mustard2plum tomatoes, seeded, chopped DIRECTIONS Press 2 whole cloves, close to bone, into each double lamb chop. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with Chutney-Mint Glaze Recipe</title>
		<link>http://dayrecipe.com/2008/07/21/rack-of-lamb-with-chutney-mint-glaze-Recipe/</link>
		<comments>http://dayrecipe.com/2008/07/21/rack-of-lamb-with-chutney-mint-glaze-Recipe/#comments</comments>
		<pubDate>Mon, 21 Jul 2008 20:03:48 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chutney]]></category>
		<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/rack-of-lamb-with-chutney-mint-glaze-Recipe</guid>
		<description><![CDATA[&#8220;The recipes here reflect my British roots, but not necessarily my family traditions,&#8221; writes Mairi Morrison of London, England. &#8220;Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn&#8217;t until I moved to [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with Fresh Herbs and Garlic Recipe</title>
		<link>http://dayrecipe.com/2008/05/24/rack-of-lamb-with-fresh-herbs-and-garlic-Recipe/</link>
		<comments>http://dayrecipe.com/2008/05/24/rack-of-lamb-with-fresh-herbs-and-garlic-Recipe/#comments</comments>
		<pubDate>Sat, 24 May 2008 06:51:25 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fresh]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/rack-of-lamb-with-fresh-herbs-and-garlic-Recipe</guid>
		<description><![CDATA[What to drink: Dry ros&#233; wines from Spain (where they are called rosados) and France are great for warm-weather drinking and extremely food-friendly. Many New World ros&#233;s are made in a fruitier style, so check with a wine merchant before buying one of them. Serve all ros&#233;s chilled. Makes 6 servings. INGREDIENTS 10garlic cloves, peeled [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herb-Crusted Rack Of Lamb Recipe</title>
		<link>http://dayrecipe.com/2008/05/22/herb-crusted-rack-of-lamb-Recipe/</link>
		<comments>http://dayrecipe.com/2008/05/22/herb-crusted-rack-of-lamb-Recipe/#comments</comments>
		<pubDate>Fri, 23 May 2008 00:29:16 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crusted]]></category>
		<category><![CDATA[Herb]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/herb-crusted-rack-of-lamb-Recipe</guid>
		<description><![CDATA[For a more elegant presentation, ask your butcher to french the rack of lamb (that is, trim the meat and fat from the ends of the bones). Also serve the Potato Silk with Truffle Oil and saut&#233;ed cherry tomatoes. A good Merlot is the perfect accompaniment. Makes 2 servings. INGREDIENTS 1large garlic clove 1/2cup chopped [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mustard and Herb Crusted Rack Of Lamb Recipe</title>
		<link>http://dayrecipe.com/2008/03/19/mustard-and-herb-crusted-rack-of-lamb-Recipe/</link>
		<comments>http://dayrecipe.com/2008/03/19/mustard-and-herb-crusted-rack-of-lamb-Recipe/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 09:40:04 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crusted]]></category>
		<category><![CDATA[Herb]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/mustard-and-herb-crusted-rack-of-lamb-Recipe</guid>
		<description><![CDATA[Active time: 25 min Start to finish: 1 1/2 hr Makes 8 servings. INGREDIENTS 1 1/2cups fine fresh bread crumbs 3tablespoons finely chopped fresh flat-leaf parsley 1tablespoon finely chopped fresh mint 1 1/2teaspoons minced fresh rosemary 1/2teaspoon salt 1/4teaspoon black pepper 3 1/2tablespoons olive oil 3frenched racks of lamb (8 ribs and 1 1/2 lb [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce Recipe</title>
		<link>http://dayrecipe.com/2008/02/24/rack-of-lamb-with-spinach-pine-nut-crust-and-minted-pea-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/24/rack-of-lamb-with-spinach-pine-nut-crust-and-minted-pea-sauce-Recipe/#comments</comments>
		<pubDate>Sun, 24 Feb 2008 16:40:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Crust]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Minted]]></category>
		<category><![CDATA[Nut]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Pine]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Spinach]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[For this recipe the lamb racks are frenched all the way down to the eye of the meat. For decorative purposes, we asked our butcher to leave a 1-inch-wide strip of fat along the top of the eye of the rack. Serves 6. INGREDIENTS for crust mixture 1/2 cup pine nuts (about 3 ounces) 1 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with Green Peppercorn Sauce Recipe</title>
		<link>http://dayrecipe.com/2008/02/23/rack-of-lamb-with-green-peppercorn-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/23/rack-of-lamb-with-green-peppercorn-sauce-Recipe/#comments</comments>
		<pubDate>Sat, 23 Feb 2008 07:00:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Green]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Peppercorn]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[Serves 4. INGREDIENTS 2 frenched racks of lamb (each about 1 1/2 pounds) 1 medium shallot 3 tablespoons drained green peppercorns in brine 1/2 stick (1/4 cup) unsalted butter 3/4 cup dry red wine DIRECTIONS Preheat oven to 450°F. In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb Persille Recipe</title>
		<link>http://dayrecipe.com/2008/02/16/rack-of-lamb-persille-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/16/rack-of-lamb-persille-Recipe/#comments</comments>
		<pubDate>Sat, 16 Feb 2008 17:40:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Persille]]></category>
		<category><![CDATA[Rack]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[INGREDIENTS 1 rack, about 6 chops 2 cloves garlic, very finely chopped 3/4 cup bread crumbs 1/2 cup finely chopped parsley butter salt, freshly ground black pepper DIRECTIONS Ask the butcher to cut the rack so that you can carve right through the chops without having to struggle with the bones. Trim it and wrap [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Paniolo Rack Of Lamb Recipe</title>
		<link>http://dayrecipe.com/2008/01/31/paniolo-rack-of-lamb-Recipe/</link>
		<comments>http://dayrecipe.com/2008/01/31/paniolo-rack-of-lamb-Recipe/#comments</comments>
		<pubDate>Thu, 31 Jan 2008 12:00:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Paniolo]]></category>
		<category><![CDATA[Rack]]></category>

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		<description><![CDATA[Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish &#8220;paniolo&#8221;, which means &#8220;cowboy&#8221; in hawaiian. Serves 4. INGREDIENTS for marinade 1 tablespoon fermented black beans 6 tablespoons hoisin sauce 1/4 cup honey 3 tablespoons soy sauce (preferably low-salt) 3 tablespoons medium-dry sherry 2 tablespoons [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with Caramelized Shallot and Thyme Crust Recipe</title>
		<link>http://dayrecipe.com/2008/01/24/rack-of-lamb-with-caramelized-shallot-and-thyme-crust-Recipe/</link>
		<comments>http://dayrecipe.com/2008/01/24/rack-of-lamb-with-caramelized-shallot-and-thyme-crust-Recipe/#comments</comments>
		<pubDate>Thu, 24 Jan 2008 16:00:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Caramelized]]></category>
		<category><![CDATA[Crust]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Thyme]]></category>

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		<description><![CDATA[Can be prepared in 45 minutes or less. Makes 2 generous servings. INGREDIENTS 1 1/2 tablespoons olive oil 3 large shallots, chopped (about 1/2 cup) 3 tablespoons balsamic vinegar 1/2 cup fine fresh bread crumbs 1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled a frenched rack of lamb (7 or [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Rack Of Lamb with Orange-Chipotle Puree Recipe</title>
		<link>http://dayrecipe.com/2008/01/19/roast-rack-of-lamb-with-orange-chipotle-puree-Recipe/</link>
		<comments>http://dayrecipe.com/2008/01/19/roast-rack-of-lamb-with-orange-chipotle-puree-Recipe/#comments</comments>
		<pubDate>Sat, 19 Jan 2008 18:45:36 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chipotle]]></category>
		<category><![CDATA[Lambange]]></category>
		<category><![CDATA[Puree]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roast]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/roast-rack-of-lamb-with-orange-chipotle-puree-Recipe</guid>
		<description><![CDATA[&#8220;Recently I had dinner at the Bacchus restaurant in Vancouver&#8217;s Wedgewood Hotel,&#8221; says Gail Sussman of Los Angeles, CA. &#8220;It seems safe to say that the Greek god himself would have appreciated the delicious rack of lamb. I&#8217;d be so grateful if you could obtain the chef&#8217;s recipe.&#8221; Makes 6 servings. INGREDIENTS 2medium-size red bell [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack Of Lamb with Pecan-Chipotle Sauce Recipe</title>
		<link>http://dayrecipe.com/2008/01/08/rack-of-lamb-with-pecan-chipotle-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2008/01/08/rack-of-lamb-with-pecan-chipotle-sauce-Recipe/#comments</comments>
		<pubDate>Tue, 08 Jan 2008 22:19:58 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Chipotle]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Pecan]]></category>
		<category><![CDATA[Rack]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sauce]]></category>

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		<description><![CDATA[Costillas de Cordero con Salsa de Nuez y Chipotle The lamb is first coated with a dry rub of chile seeds and spices, and then roasted. Makes 4 servings. INGREDIENTS 2tablespoons olive oil 1/2small white onion, chopped 1garlic clove, chopped 1/2cup chopped pecans 4cups water 8fresh cilantro sprigs 1teaspoon finely chopped canned chipotle chilesplus 2 [...]]]></description>
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		</item>
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