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Roast Rack of Lamb

Submitted by: Shara on 03/20/2003
3099 views
2.75 avg rating
343 votes
 
 
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Ingredients

One 7 or 8 bone rack of lamb, trimmed
Salt and freshly ground black pepper
1 to 2 tablespoons olive oil
Pan Sauce:
1 teaspoon minced garlic
1/4 cup red wine
1/2 cup chicken stock
1 teaspoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon Dijon mustard
2 tablespoons butter
Salt and freshly ground black pepper

Directions

Preheat the oven to 475 degrees F. Season the rack all over with salt and pepper. Place a heavy 10-inch ovenproof skillet over high heat and film the bottom with the oil. Put the rack in the skillet fat side down and sear for 1 to 2 minutes. Then using tongs, hold the rack with the bones vertical and sear the top meat for 1 to 2 minutes. Finally, sear the bone side for 1 to 2 minutes.



Remove the pan from the heat and let the lamb rest for a few minutes, uncovered. Transfer it to a small roasting pan. Cover the ends of the bones with foil to prevent charring.





Arrange the rack bone side down in the roasting pan. Roast the lamb in the middle of the oven for 20 minutes, depending on the degree of doneness you want. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs and serving 3 to 4 chops per person.



TO MAKE PAN SAUCE: Pour off any fat from the roasting pan, leaving any juices behind. Place the pan over medium heat and add the garlic. Cook for 15 seconds, pour in the wine, raise the heat to high, and stir to scrape up any browned bits from the bottom of the pan. Boil the wine to reduce it by half. Add the stock and thyme and boil the sauce until it just begins to turn syrupy. Whisk in the mustard and butter until the sauce is smooth and has a velvety texture. Season to taste with salt and pepper. Serve over the lamb.

Additional Information

You can "french" the lamb rack by cleaning any small bits of meat from the bone stems. This gives it a great look on the holiday table.

Servings

2

Calories

3

Time to prepare

30 min

Difficulty

Easy
 

Comments

I usually serve lamb medium well or just slightly pink in the middle.
 
 
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