- Cooking Time:
- Preparation Time:
- 1 full rack of lamb (8 bones)
- A lot of Dijon mustard
- Salt and pepper
- 1 teaspoon rosemary leaves
- Unseasoned breadcrumbs
- 2 tablespoons butter
- 1 carrot
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- ½ teaspoon rosemary leaves
- Salt and pepper
- 1 tablespoon tomato paste
- ⅓ cup burgundy
- ½ cup pan drippings
- Prepare rack day ahead…
- 1. Cut off layer of fat, then carefully cut out meat and fat from between the bones (save fat for sauce),
- leaving bones in place.
- 2. With dull side of knife, scrape underside of bones to remove any skin or scraps, leaving very clean
- 3. Brush all meat (not bones) with a lot of Dijon mustard and sprinkle with salt, pepper, and rosemary.
- Day of meal…
- 1. Preheat oven to 400 degrees.
- 2. Spray shallow pan with a vegetable spray.
- 3. Sprinkle meat well with breadcrumbs and pat down lightly.
- 4. Put lamb arch-side up in pan and bake for 20 to 25 minutes for medium-rare.
- 5. While lamb is baking, make sauce. Put butter, meat, and fat scrapes in a skillet over high heat;
- brown. Reduce heat and add vegetables, tomato paste, and burgundy; cook a few minutes. Return to high
- heat and deglaze. Add pan drippings and cook down until slightly thickened; strain, then set aside.
- 6. Remove lamb from oven.
- 7. Reheat sauce, put a little in the bottom of individual serving plates, and then place lamb on top of
- sauce. Do NOT pour any sauce over meat!
- 8. Serve remainder of sauce in a gravy boat.
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