Lamb Rack A La Francaise Recipes

FRENCHED RACK OF LAMB

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
• Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
• Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
• Wrap the exposed bone sections of the rack individually in aluminum foil.
• Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.

LAMB RACK A LA FRANCAISE

Steps:

• 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.