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Rack Of Lamb with Rosemary Jus

1 tb Olive oil
1/2 lb Well-trimmed lamb riblets
1 1/2 c Canned beef broth
1 1/2 c Canned low-fat chicken broth 1 1/3 c Dry red wine
1 c Ruby Port
1 Sprig fresh rosemary
1 Garlic clove
1 tb Olive oil
2 1 3/4-lb racks of lamb
1 ts Chopped fresh rosemary
1 tb Butter

NOTE: Ask your butcher to remove the backbone from each rack and trim two inches of fat, starting from the tips of the rib bones.

Heat 1 T oil in heavy large skillet over medium-high heat. Add riblets; saute until brown, about 8 minutes. Add beef and chicken broths, wine, Port, rosemary sprig and garlic. Boil until reduced to about 1/2 C, scraping down sides of pan occasionally, about 30 min- utes. Strain into heavy small saucepan, pressing on lamb to release juices. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 400'F. Heat 1 tablespoon oil in heavy large skillet over high heat. Season racks of lamb with salt an pepper. Add 1 rack to skillet; cook until brown, about 3 minutes per side. Place on baking sheet. Repeat with remaining rack. Roast lamb until thermometer in- serted into thickest part registers 130'F for medium-rare, about 18 minutes. Tent with foil; let stand 10 minutes.

Add chopped rosemary to sauce and bring to simmer. Remove from heat; add butter and whisk until just melted. Season with salt and pepper. Cut lamb racks between bones into 4 double chops. Serve with sauce.

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