{"id":435,"date":"2016-11-25T21:30:49","date_gmt":"2016-11-26T04:30:49","guid":{"rendered":"http:\/\/olivereats.ca\/?p=435"},"modified":"2016-11-25T21:30:49","modified_gmt":"2016-11-26T04:30:49","slug":"roast-rack-of-lamb","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/25\/roast-rack-of-lamb\/","title":{"rendered":"Roast Rack of Lamb"},"content":{"rendered":"<p>(1 hour at 400F)<\/p>\n<p>Serves 6<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2 racks of lamb<\/li>\n<li class=\"ingredient\">Red wine<\/li>\n<li class=\"ingredient\">3-4 cloves of garlic, sliced<\/li>\n<li class=\"ingredient\">2 egg whites, slightly beaten<\/li>\n<li class=\"ingredient\">Fresh rosemary<\/li>\n<li class=\"ingredient\">Pepper seasoning<\/li>\n<li class=\"ingredient\">Coarse salt<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 350<\/li>\n<li class=\"instruction\">Insert garlic into slits in the lamb.<\/li>\n<li class=\"instruction\">Coat the lamb with egg whites and then seasonings. Bake.<\/li>\n<li class=\"instruction\">Remove lamb to rest.<\/li>\n<li class=\"instruction\">To pan drippings, add 2\/3 cup red wine and deglaze pan over medium high heat.<\/li>\n<li class=\"instruction\">Cook pan juices for 2-3 minutes and serve with lamb.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(1 hour at 400F) Serves 6<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[10],"tags":[],"class_list":["post-435","post","type-post","status-publish","format-standard","hentry","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-71","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/435"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=435"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/435\/revisions"}],"predecessor-version":[{"id":436,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/435\/revisions\/436"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}