Rack of Lamb with Red Currant Sauce
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
- 2 lb rack of Vermont lamb 8 to 9 ribs
- 2 tbsp minced garlic
- 1 tablespoon fresh parsley finely chopped
- 4 tbsp olive oil
- 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.