 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Rack of lamb isn't an entree you prepare everyday. So when you do, it needs to be outstanding. Our recipe specialists guarantee the citrus-garlic sauce served alongside roasted lamb will please your guests. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 rack of lamb (1-1/2 pounds and 8 ribs), trimmed |
2 tablespoons butter |
1 cup white wine or chicken broth |
1 teaspoon grated lemon peel |
1 garlic clove, minced |
1/2 teaspoon dried rosemary, crushed |
1 bay leaf |
Directions:
1. Place the flour, salt and pepper in a shallow bowl. Coat lamb in flour mixture. In a large skillet over medium-high heat, cook lamb in butter for 2 minutes on each side. Place on a greased baking sheet.
2. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Meanwhile, add the wine, lemon peel, garlic, rosemary and bay leaf to skillet. Bring to a boil; cook until liquid is reduced by half, about 8 minutes.
4. Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve sauce with lamb. Yield: 2 servings.
|
|