Rosemary-scented Racks of Lamb
| Preparation: | 15 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 30 min |
| Total: | 2 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Recipe from the book *Peut contenir des traces de bonheur published at Éditions de l'Homme |
Recipe ingredients
- Marinade
- 1 cup (250 mL) red wine
- Few sprigs of rosemary, minced
- 3 garlic cloves, crushed
- 2 Tbsp. (30 mL) olive oil
- 1 large red onion, thinly sliced
- Salt and black pepper
- 4 small racks of lamb
- 4 Tbsp. (60 mL) grainy mustard (optional)
- ¼ cup (60 mL) red wine vinegar
Preparation
Combine all marinade ingredients in a resealable plastic bag. Add racks of lamb and marinate in the refrigerator for 1 or 2 hours.
Preheat oven to 350°F (180°C).
Rub the racks all over with mustard.
In a roasting pan, arrange racks in pairs with their bones interlaced.
Roast for some 30 minutes.
Transfer racks to a plate, tent with foil and let rest a few minutes to allow the juices to settle throughout the meat.
Deglaze roasting pan with wine vinegar, using a spoon to scrape up all any stuck-on bits.
Reduce liquid for 1 or 2 minutes to make tasty gravy to serve with the meat.
Suggestion
Most common allergens: mustard (optional), sulphites (mustard and red wine), may contain traces of eggs and milk in red wine and certain presence of suphites.
To learn more about the book Peut contenir des traces de bonheur, consult http//:www.edhomme.com
* We recommend Selection and Irresistibles products.
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