Herbed Rack of Lamb

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Herbed Rack of Lamb
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
1 Rack of lamb (around 800 grams of meat) (approximately 28 ounces) (cut into 2 pieces)
thyme (1 tsp dried)
rosemary (1 tsp dried)
1 tablespoon Mustard
2 tablespoons olive oil
200 milliliters Red wine
100 milliliters Veal stock
How healthy are the main ingredients?
Mustardolive oilthymerosemary

Preparation steps

1.

French the ribs then coat the meat with mustard and herbs and season with salt and pepper.

2.

Heat the oil in a large roasting pan and sear the meat on all sides. Season with salt and then transfer to a preheated oven (200°C) (approximately 400°F) and roast for 20 minutes. Remove the meat, cover with foil and let rest briefly.

3.

Deglaze the roasting pan with red wine and stock. Bring to a boil and cook until reduced by around 1/2 the original volume. Season with salt and pepper and then strain through a fine-mesh sieve.

4.

Cut the lamb into smaller serving portions and arrange on serving plates with the pan sauce and small potatoes, if desired.