Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce

Name: Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Racks of Lamb (french cut); 1 salt & pepper; 2 vadallia onions; 2 box white button mushrooms; 2 cup lamb or beef stock; 2 cup white wine (Pino Grigio); 3 tbsp buttter; 3 tbsp all-purpose flour; 2 tbsp olive oil

WeekendWarriors @cook_3012936

The meat is cooked rare as quality beef or lamb should be & served on top of onions & mushrooms in a delicious sauce.

WeekendWarriors @cook_3012936

The meat is cooked rare as quality beef or lamb should be & served on top of onions & mushrooms in a delicious sauce.

Saved

Ingredients

1 hour

4 servings

2Racks of Lamb (french cut)
1salt & pepper
2vadallia onions
2 boxwhite button mushrooms
2 cuplamb or beef stock
2 cupwhite wine (Pino Grigio)
3 tbspbuttter
3 tbspall-purpose flour
2 tbspolive oil

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Steps

1 hour

1

Salt & pepper the racks of lamb generously & make sure the lamb is out of the refrigerator long enough that the meat is room temperature.
2

In large round pan put flame on medium/high & brown the racks of lambs on all sides.
3

Put the pan with the lamb in 425° preheated oven for 12 to 20 depending on how you like your meat cooked.
4

Remove from oven & put on cutting board & let sit.
5

In same pan that lamb was cooked in add lil olive oil on medium/high heat & put in chopped onions & mushrooms with salt & pepper & cook stirring for a few minutes.
6

In the middle if the pan make a rue. Add butter & flour & mix until it becomes a paste.
7

Then add your stock & wine, put the flame to high & stir & cook until sauce thickens to a nice consistency.
8

Add sauce with onions & mushrooms to a serving platter & chop up the lamb into individual chops (at this time the meat should of settled & the meat juice should remain in the hops instead of running out) & place the chops on top of the sauce & serve.