A picture of Rack of Lamb.

Rack of Lamb

Chef Anphor-nackle @cook_2769081

Rack of Lamb

Chef Anphor-nackle @cook_2769081

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Ingredients

20 mins

4 servings

1Rack of Lamb
1 tbspDijon mustard
1 tbspWhole grain mustard
1/4 cupClarified Butter
1 cupCelery Mirepoix
1Onion Mirepoix
1/4stock Chicken
1Bouquet garni
1Salt
1Black Pepper
1/4 cupWhole butter

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Steps

20 mins

1

Prep heat over to 350°F
2

In sauté pan season and sear lamb in clarified butter until lighly browned on all sides. Remove from pan and set aside.
3

Add mirepoix to pan and sweat
4

Deglace with white wine
5

Add chicken stock. Add lamb back to the pan.
6

Add bouquet garni
7

Place lamb in oven for 5-7 minutes. Medium rare-medium im doneness.
8

Remove lamb from pan and set a side to rest
9

Strain and discard mirepoix from juices. Reduce by half.
10

Adjust seasoning.
11

Finish by mounting cold butter in sauce.

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Cooksnaps

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Chef Anphor-nackle

Chef Anphor-nackle @cook_2769081

on January 01, 2012 00:00

Comments

Keywords

Onion Mustard Dijon Whole Grain Pepper Lamb Celery Butter Chicken

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