
Rack of Lamb

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Most of the time the racks come already trimmed, but the effort to French the ribs - trim the meat off the last two inches or so of bone - is well compensated by the drama of presenting and carving the rack at the table. Because a rack of lamb cooks quickly usually in about 25 minutes, it produces little in the way of a jus. You can make a fake jus with lamb trimmings, or you can buy a pound of lamb stew meat (or take the meat off of lamb shoulder chops) and brown it in the roasting pan with the rack. Because a rack cooks so quickly you will need to get the trimmings roasting before you put in the rack. Makes 4 main-course servings.
ingredients
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serves: 4
1 pound lamb stew meat (cut into 1/2-inch cubes) (optional)
1 (8-chop) American rack of lamb (or two 4-chop New Zealand racks of lamb, chine bone removed)
Salt
Pepper
1 cup lamb, veal (or chicken) broth or water
Nutrition Facts
Rack of Lamb
Servings Per Recipe: 4
Amount per Serving
Calories: 576
- Total Fat: 45.1 g
- Saturated Fat: 19.4 g
- Trans Fat: 0 g
- Cholesterol: 160 mg
- Sodium: 293.3 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0 g
- Sugars: 0.1 g
- Protein: 39.5 g
preparation

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