Lamb Rack A La Francaise Recipes

LAMB RACK A LA FRANCAISE

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.

BBQ ROASTED RACK OF LAMB

Steps:

• Stir ketchup with Worcestershire sauce, vinegar, garlic, parsley, oregano, lemon zest, pepper and salt. Divide mixture in half.
• Thread onion slices onto skewers so that they resemble lollipops. Brush half the marinade over lamb and onions. Marinate for 15 minutes. Preheat grill to medium. Set onions and lamb on grill, meaty side down.
• Grill, turning and basting often, for 25 minutes or until medium-rare. Grill onions for the same time, turning as needed. Rest meat for 10 minutes. Cut into 2 rib portions. Serve with onion rings.