Lamb Rack A LA Francaise

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
Serves:
Units:

ingredients

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
Contributor
@Bergy
Contributor
"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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  1. sams1
    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
  2. JustJanS
    Lamb Rack A LA Francaise Created by JustJanS
  3. JustJanS
    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.
  4. Bergy
    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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