– 2 cloves garlic
– 1 – 1.25 lb rack of lamb
– Salt and pepper
– 2 tsp avocado or olive oil
– 3/4 cup beef or chicken broth
– 1/4 cup red wine (or additional broth)
– 1/4 tsp chopped fresh rosemary
– 1/4 tsp chopped fresh thyme
– 1 – 2 tbsp cold butter (cut into 4 pieces 1 inch)
Prep Time: 1 min
Cook Time: 30 min
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