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  • Easter Rack Of Lamb

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    Easter Rack Of Lamb
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. Honey
    • 3 Tbsp. Soy sauce
    • 2 Tbsp. Dijon mustard Pepper
    • 1 lb Rack of lamb roast, up to 2
    • 2 Tbsp. Butter
    • 1 Tbsp. Extra virgin olive oil
    • 1 x Diced yellow onion
    • 3 x Minced carrots
    • 1 c. Beef broth
    • 1 c. Chicken stock
    • 1 c. Red wine
    • 1 tsp Tomato paste
    • 1 tsp Minced rosemary
    • 1 Tbsp. Arrowroot or possibly cornstarch

    Directions

    1. Directions: Preheat the oven to 400 degrees. Whisk together the honey, soy sauce and mustard. Reserve 1/4 c. of the glaze to use during roasting.
    2. Pour the remaining glaze over the lamb and season with black pepper to taste. Chill the lamb for 30 min to marinate. Place the roast on a rack in a roasting pan. Bake for 35-40 min for medium-rare. Brush with glaze during cooking. For the sauce, heat the butter and extra virgin olive oil in a large sauce pot. Add in the onion and carrots. Saute/fry till golden brown. Add in the beef broth, chicken broth, red wine, tomato paste and rosemary. Bring the mix to a boil, then simmer for 10 min. Strain the sauce and place back onto stove. Whisk in the arrowroot and simmer to thicken slightly.
    3. Serve the sauce with the lamb.

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