RACK OF LAMB
	Succulent rosemary scented lamb rack pan seared with a balsamic demi-glace reduction sauce. Served with mashed potatoes blended with arugula and glazed carrots and fennel. To see a more detailed photograph, click here $17.95 per serving TYPES OF COOKING REQUIRED: Pan searing, reheating, steaming
	COOKBOX INCLUDES: Instructions [A] Lamb racks [B] Balsamic/demi-glace sauce [C] Mashed potatoes [D] Arugula [E] Carrots & fennel	EQUIPMENT YOU NEED: Medium/Large 8"+ skillet/sauté pan Small 1˝ quart saucepan for heating potatoes Small/medium 1˝ - 3 quart saucepan with a cover for cooking carrots Spatula Kitchen towel or potholdeer
	COOKBOX INGREDIENTS Lamb, Mashed Potatoes (potatoes, milk, butter, salt and black pepper) spinach, Balsamic Reduction Sauce (Veal glace (veal bones, veal, water, carrots, onion, celery, parsley, thyme, black pepper), carrots, fennel, Balsamic Vinegar, shallots, salt and black pepper), Arugula, Rosemary.	INGREDIENTS YOU NEED: 2 Tablespoons olive oil 1/4 cup water for cooking carrots and fennel Salt and pepper
	To see cooking instructions, click here. Top of Page