Lamb Rack A LA Francaise

Name: Lamb Rack A LA Francaise
Cook time: 60 min
Total time: 1 h 15 min
Yield: 3-4
Ingredients: 600 gram racks of lamb; 3 tablespoons brandy; 1 teaspoon Dijon mustard; 1/2 teaspoon dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon coarse ground black pepper; 2 tablespoons butter; 3 tablespoons sherry wine or 3 tablespoons madeira wine; 3 tablespoons chicken broth

This recipe was originally from Madam Jehane Benoit"s Complete Heritage of Canadian Cooking, a classic.Very impressive presentation, serve with Mashed potatoes, baby carrots, fresh minted peas.

Ingrediënten

Bereiding

Cream together the mustard, tarragon, salt, pepper and butter.
Place the rack of lamb in a roasting pan and roast in a 200 degrees oven for 10 minutes.
Take out of the oven pour the brandy over top, and turn the meat so the brandy coats the lamb all over.
Spread the creamed mixture over to of the lamb.
Put back in oven, lower heat to 190 degrees and continue roasting until the internal temp reaches 60 degrees ( apprx 45 min- 1 hour depending on the size of the rack ), remove from oven and place on a platter and keep warm ( cover with foil ).
Place the roasting pan direct heat.
Add Sherry,chicken broth to the pan drippings.
Scrap the borrom of the pan to get all the brown bits.
Bring to a boil, strain the sauce and serve separately.

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Lamb Rack A LA Francaise

This recipe was originally from Madam Jehane Benoit"s Complete Heritage of Canadian Cooking, a classic.Very impressive presentation, serve with Mashed potatoes, baby carrots, fresh minted peas.

Ingrediënten

Bereiding

Blogs die misschien interessant zijn

Recensies