12 (8 bone-in) frenched New Zealand lamb racks, eye only
6 cups extra-virgin olive oil plus 2 tablespoons
6 cups lemon juice
2 cups chopped fresh oregano leaves
2 large yellow onions, medium diced
1/2 cup chopped fresh garlic
1/2 cup sea salt
1 tablespoon white pepper
3 cups ouzo (may substitute sambuca)
1 gallon lamb stock plus 1 cup
1 cup low-sodium soy sauce
2 tablespoons sea salt
1 tablespoons white pepper
1/3 cup cornstarch
* This will flame!
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