6-7 lb rack of lamb (about 1/2 lb per person)
4 TBS thyme and parsley
3/4 cup almonds
About 1 1/2 lbs lamb bones
1/2 cup Vin Santo
1/4 cup Carrots
1/4 cup Onions
1 cup Chicken stock
Extra virgin olive oil
First, pre-heat your oven to 375 degrees. Cut each cutlet into 3/4 inch pieces, trim and lightly flatten using a meat pounder. Set aside.
Finely chop herbs and almonds. Wash the lamb, then toss in the almond and herbs mixture to get it properly coated.
Bake for about 20-25 minutes. Meanwhile, saute the bones over high heat and add carrots and onions. Cook until carrots and onions are tender, then drench with Vin Santo. Add stock, reduce and pass through a sieve.
Pour the Vin Santo sauce over or near the meat and serve. Buon Provecho!