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| General Category : Main Course |
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| Food Group : Meat-Lamb |
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| Preparation Method : Roast |
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| If your rack of lamb is particularly thick, increase the cooking time slightly. Serve with roasted or fried potatoes and a green vegetable. |
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Ingredients
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1-1/2 lb (750 g) rack of lamb |
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2/3 cup (150 mL) beef stock |
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1/3 cup (75 mL) dry white wine |
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1 clove garlic, minced |
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2 tbsp (30 mL) Dijon mustard |
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1 tbsp (15 mL) minced fresh tarragon or parsley |
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Vegetable oil, salt, pepper and cold butter |
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Preparation
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Make diagonal slashes on fatty side of lamb almost but not all the way through the fat. Rub with 2 tsp (10 mL) oil and sprinkle with ¼ tsp (1 mL) each salt and pepper.
In large ovenproof skillet, sear lamb, fat side down, over medium-high heat until golden, about 3 minutes. Turn and roast, uncovered, in 425°F (220°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 15 minutes, or until desired doneness. Transfer lamb to cutting board; tent with foil and let stand for 10 minutes before carving.
Meanwhile, in small saucepan, bring stock, wine and garlic to boil; boil for 4 minutes. Whisk in mustard. Remove from heat; stir in 1 tbsp (15 mL) cold butter until melted and sauce is slightly thickened. Whisk in tarragon. Serve with lamb.
Makes 4 servings.
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Nutritional information
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Per serving: about 294 cal, 27 g pro, 19 g total fat (7 g sat. fat), 1 g carb, 0 g fibre, 95 mg chol, 484 mg sodium. % RDI: 3% calcium, 15% iron, 3% vit A, 10% folate.
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Source
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Homemakers Magazine: April 2005
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