Directions:
- Cream together the mustard, tarragon, salt, pepper and butter.
- Place the rack of lamb in a roasting pan and roast in a 400F oven for 10 minutes.
- Take out of the oven pour the brandy over top, and turn the meat so the brandy coats the lamb all over.
- Spread the creamed mixture over to of the lamb.
- Put back in oven, lower heat to 375F and continue roasting until the internal temp reaches 155F (apprx 45 min- 1 hour depending on the size of the rack), remove from oven and place on a platter and keep warm (cover with foil).
- Place the roasting pan direct heat.
- Add Sherry,chicken broth to the pan drippings.
- Scrap the borrom of the pan to get all the brown bits.
- Bring to a boil, strain the sauce and serve separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.65 Kcal (1786 kJ) | ||
| Calories from fat | 195.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.68g | 33% | |
|---|---|---|---|
| Cholesterol | 81.02mg | 27% | |
| Sodium | 409.68mg | 17% | |
| Potassium | 16.71mg | 0% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 21.34g | 43% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 179.2mg | 996% | |
| Calcium | 4.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 158.43 Kcal (663 kJ) | ||
| Calories from fat | 72.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 33% | |
|---|---|---|---|
| Cholesterol | 30.09mg | 27% | |
| Sodium | 152.13mg | 17% | |
| Potassium | 6.2mg | 0% | |
| Total Carbs | 2.13g | 2% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 7.92g | 43% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 66.5mg | 996% | |
| Calcium | 1.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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