Rack of Lamb with Red Currant Sauce

No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Dishes
Servings 4
Calories 972 kcal

Nutrition

Calories: 972 kcalCarbohydrates: 3 gProtein: 35 gFat: 94 gSaturated Fat: 39 gCholesterol: 173 mgSodium: 131 mgFiber: 2 gSugar: 2 gVitamin A: 2.05 IUCalcium: 46 mgIron: 7 mg

Ingredients
  

  • 2 lb rack of Vermont lamb 8 to 9 ribs
  • 2 tbsp minced garlic
  • 1 tablespoon fresh parsley finely chopped
  • 4 tbsp olive oil

Instructions 

  • When buying the lamb, ask the butcher to remove the chine bone and crack the ribs.) Preheat oven to 400° F. Trim the surface fat from the lamb racks, leaving a thin fat coating. "French" the ribs by scraping the meat 1-1/2 inches from the bone tips.
  • Prepare the Red Currant Sauce.
  • a small bowl, mix together the garlic, parsley, and 2 tablespoons of the oil to make a paste. Rub the paste on the lamb. In a large skillet, heat the remaining oil and sear the lamb on all sides over medium-high heat. Place the lamb on a heavy rimmed baking sheet and roast in the oven for 15 minutes for medium-rare or longer until done to choice. Prepare the sauce while the lamb is roasting.
  • Slice the lamb. Divide the warm sauce among the serving plates and place four ribs on each plate. Serve immediately.
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors