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.
Provided by Bergy
Categories Lamb/Sheep
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the mustard, tarragon, salt, pepper and butter.
- Place the rack of lamb in a roasting pan and roast in a 400F 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 375F and continue roasting until the internal temp reaches 155F (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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Mattias Söderberg
[email protected]I can't wait to try this recipe!
Achilles Cappelletti
[email protected]This recipe is a must-try for any lamb lover!
Faith Bassey
[email protected]I wouldn't recommend this recipe to others.
Lovren Kalungi
[email protected]Overall, this recipe was a bit disappointing.
Talha Jameel
[email protected]The sauce was a bit too salty for my taste.
Star!!
[email protected]This recipe was a bit too complicated for me. I ended up overcooking the lamb.
Mdrohim Mdrohim
[email protected]I've made this recipe several times and it's always a hit. The lamb is always cooked perfectly and the sauce is delicious.
Gift Mulenga
[email protected]This was my first time making lamb rack and it turned out perfect! The recipe was easy to follow and the lamb was cooked to perfection.
Solomon Bente
[email protected]This recipe is amazing! The lamb was so tender and flavorful, and the sauce was rich and delicious. I highly recommend it.
Maxi Graphics
[email protected]The sauce was a bit too salty for my taste, but the lamb was cooked perfectly. I'll try it again with less salt.
Themika Wijekoon
[email protected]This recipe was a bit too complicated for me. I ended up burning the lamb. I'll stick to simpler recipes in the future.
Nundinee Hurryman
[email protected]The lamb was a bit overcooked for my taste, but the sauce was delicious. I'll try it again with a lower cooking temperature.
Micah Squires
[email protected]This was my first time making lamb and it turned out great! The recipe was easy to follow and the lamb was cooked perfectly. The sauce was also very flavorful. I will definitely be making this again.
Wajiha Mustafa
[email protected]I've made this recipe several times and it's always a hit. The lamb is always cooked perfectly and the sauce is delicious. I highly recommend it.
Zain Younas
[email protected]This recipe is a bit time-consuming, but it's worth it. The lamb was fall-off-the-bone tender and the sauce was flavorful. I served it with roasted vegetables and mashed potatoes, and it was a feast.
Im DK
[email protected]I made this last night and it was fantastic! The lamb was cooked perfectly and the sauce was amazing. I will definitely be making this again.
GeoSorrelix
[email protected]This lamb rack recipe is a winner! The meat was tender and flavorful, and the sauce was rich and delicious. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. I'll definitely be making this again.