Name: Lamb Rack A LA Francaise
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3-4 serving(s)
Ingredients: 1 1/2-2 1/2 lbs racks of lamb; 3 tablespoons brandy; 1 teaspoon Dijon mustard; 1/2 teaspoon dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon coarse ground black pepper; 2 tablespoons butter; 3 tablespoons sherry wine or 3 tablespoons madeira wine; 3 tablespoons chicken broth

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Recipe by Bergy

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Lamb Rack A LA Francaise created by JustJanS

This recipe was originally from Madam Jehane Benoit"s Complete Heritage of Canadian Cooking, a classic. Very impressive presentation, serve with Mashed potatoes, baby carrots, fresh minted peas.

Ready In:: 1hr 15mins
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Nutrition Information

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ingredients

1 ¹⁄₂ - 2 ¹⁄₂ lbs racks of lamb
3 tablespoons brandy
1 teaspoon Dijon mustard
¹⁄₂ teaspoon dried tarragon
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon coarse ground black pepper
2 tablespoons butter
3 tablespoons sherry wine or 3 tablespoons madeira wine
3 tablespoons chicken broth

directions

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.

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RECIPE MADE WITH LOVE BY

@Bergy

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@Bergy

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"This recipe was originally from Madam Jehane Benoit"s Complete Heritage of Canadian Cooking, a classic. Very impressive presentation, serve with Mashed potatoes, baby carrots, fresh minted peas."

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review by sams1

7/29/2007

Thanks Bergy for another great recipe! I added a small sprig of rosemerry, but other than that kept to your recipe. This is one I will be making again. sams
photo by JustJanS

10/14/2004
review by JustJanS

10/14/2004

This one will go into my favourite lamb recipes cookbook Bergy. It's so simple and so delicious. I loved the flavour of the dijon mustard and tarragon. Our small lamb rack (about 1 1/2 lbs)was done to our liking in about 35 minutes total.
creation by Bergy

3/6/2002

This recipe was originally from Madam Jehane Benoit"s Complete Heritage of Canadian Cooking, a classic. Very impressive presentation, serve with Mashed potatoes, baby carrots, fresh minted peas.