Lamb Rack A LA Francaise
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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INGREDIENTS
Nutrition- 1 1⁄2 - 2 1⁄2lbs racks of lamb
- 3tablespoons brandy
- 1teaspoon Dijon mustard
- 1⁄2teaspoon dried tarragon
- 1⁄2teaspoon salt
- 1⁄4teaspoon coarse ground black pepper
- 2tablespoons butter
- 3
- 3tablespoons chicken broth
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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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