Roasted Rack of Lamb
Yield
4
RECIPE Ingredients
- 1 ounce vegetable oil
- 2 packages Frenched and Denuded Rack of Lamb
- Salt
- Pepper
- 2 ounces water
- 6 ounces Veal Demi-Glace
- 4 small bunches watercress, for garnish
Price
$89.99
- 100% grass-fed
- Humanely raised on spacious pastures
- No antibiotics or hormones from birth
- Certified Halal
- Healthy source of lean protein, minerals and B vitamins
- Delicious, sweet, tender meat
- Frenched down to the eye muscle and denuded
- 2 racks of 8 ribs each per package
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Out of Stock
Price
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Recipe notes
This simple lamb chop recipe is tender, juicy, flavorful and quick enough to make for a weeknight dinner.
RECIPE Preparation
- Preheat oven to 450 degrees F.
- Rub the oil all over the lamb and season generously with salt and pepper. Place the lamb, meat side up, in a cast iron skillet and roast on the middle rack of the oven for 10 minutes. Reduce the oven temperature to 350 degrees F and continue cooking for about 10 minutes, or until the meat reaches an internal temperature of 130 degrees F. Transfer the meat to a plate and let rest for about 5 to 7 minutes. Keep warm.
- Pour off any oil that remains in the skillet and add the water and demi-glace. Bring to a boil, making sure to scrape the browned bits from the bottom of the pan. Set aside.
- Cut the lamb racks between the bones to form chops. Arrange the chops on plates and drizzle the sauce over the meat. Garnish with watercress.
Chef Tip: This lamb is delicious with roasted root vegetables or mashed potatoes with truffle butter.
