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
2 tablespoons
200 milliliters
100 milliliters

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.