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Roasted Rack Of Lamb With Garlic Sauce
Recipe courtesy Deborah Mele
Two Large Racks Of Lamb With 9 Chops Each
20 Large Cloves Of Garlic, Peeled
2 Fresh Sprigs Of Rosemary
Salt & Pepper
1/2 Cup Dry White Wine
1 Cup Chicken Stock
2 Tablespoons Finely Chopped Fresh Parsley
2 Tablespoons Red Wine Or Brandy
To prepare the garlic, place the peeled cloves in a small saucepan and cover with salted water. Boil gently until soft. Drain, and either press through a strainer, or puree in a food processor. Set aside.
Preheat the oven to 475 degrees F. Protect the bone ends of the racks with tin foil to prevent burning. Place the racks in a roasting pan with the rosemary sprigs. Season the fatty side with salt and pepper and roast in the hot oven for 10 minutes. Add the white wine to the pan, and continue cooking until the meat has reached the desired doneness. Medium rare will probably take an additional 20 minutes. If you use a meat thermometer, you want to reach 145 degrees F. The lamb should remain pink inside.
Remove the racks and cover to keep warm. Place the roasting pan on the burner, and add the chicken stock. Scrape the bottom of the pan to get all the browned bits, and continue stirring until the sauce reduces. Add the garlic puree and parsley to the pan and mix well. Remove from the heat, and season the sauce with salt and pepper as needed.
To serve, cut the racks into individual chops, and serve on warmed plates with a drizzle of the garlic sauce over top.
Deborah Mele 2002