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Roast Rack of Lamb

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  • 1 american rack of lamb (8 chops) or 2 new zealand racks of lamb (16 chops total), about 1 1/2 pounds, ribs frenched
  • Salt
  • Pepper
  • 1 pound lamb stew meat or trimmings, cut into 1/2-inch strips
  • 1/2 onion, coarsely chopped
  • 2 cups chicken broth
Servings: 4

  1. Let the rack(s) come to room temperature and season all over with salt and pepper. Preheat the oven to 450°F.
  2. Spread the stew meat and onion on the bottom of a roasting pan just large enough to hold the rack(s). Place the rack(s) on top. Slide the pan into the oven and roast for about 25 minutes, or until an instant-read thermometer inserted into the center of the roast without touching bone reads 125°F to 130°F or until the meat feels firm when you press both ends of the rack(s).
  3. Transfer the rack(s) to a platter or cutting board, tent loosely with aluminum foil, and let rest for 15 minutes before carving.
  4. While the rack(s) are resting, make the jus. Put the roasting pan on the stove top over high heat and stir around the pieces of meat until the meat is browned and any juices have caramelized on the bottom of the pan. Discard the fat and return the pan to high heat. Deglaze the pan with 1/2 cup of the broth, scraping up any brown bits on the bottom of the pan with a wooden spoon. Boil down the broth until it caramelizes into a crusty brown layer with a layer of clear fat on top. Pour off the fat, return the pan to high heat, and deglaze the pan with a second 1/2 cup broth, again boiling it down. Deglaze the pan with the remaining 1 cup broth, stirring until the crust has dissolved into the liquid, and then strain the liquid through a fine-mesh strainer into a warmed sauceboat.
  5. Carve the rack(s), cutting between the ribs. Pass the jus at the table.

Estimated Nutrient Breakdown:

Calories: 7,392.57
Weight: 2,599.61g
Total Fat: 657.34g
Saturated Fat: 288.18g
Trans-Fat: 0.00g
Monounsaturated Fat: 270.36g
Polyunsaturated Fat: 52.14g
Protein: 318.84g

Cholesterol: 1,550.12g
Sodium: 6,020.29g
Calcium: 375.99g
Magnesium: 419.35g
Potassium: 4,717.49g
Iron: 30.99g
Zink: 59.30g
Phosphorus: 3,043.55

Vit A: 6.89
Vit B1: 2.29
Vit B2: 4.40
Vit B3: 131.32
Vit B6: 2.72
Vit B12: 43.60
Vit D: 0.45
Vit E: 0.45
Vit K1: 30.22


Caution: Sulfites
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Carb
Notes: My unbelievable brother says this recipe is interesting.

Author: Epicurious
Tags: Wild Food Box

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