Prep Time: 15 mins
Total Time: 1 hrs 15 mins
Servings: 3-4
About This Recipe
“This recipe was originally from Madam Jehane Benoit”s Complete Heritage of Canadian Cooking, a classic. Very impressive presentation, serve with Mashed potatoes, baby carrots, fresh minted peas.”
Ingredients
1 1/2-2 1/2 lbsracks of lamb
3tablespoonsbrandy
1teaspoonDijon mustard
1/2 teaspoondried tarragon
1/2 teaspoonsalt
1/4 teaspooncoarse ground black pepper
2tablespoonsbutter
3tablespoons sherry wine or 3tablespoonsmadeira wine
3tablespoonschicken broth
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.
Reviews
“Thanks Bergy for another great recipe! I added a small sprig of rosemerry, but other than that kept to your recipe. This is one I will be making again.sams”
“This one will go into my favourite lamb recipes cookbook Bergy. It’s so simple and so delicious. I loved the flavour of the dijon mustard and tarragon.Our small lamb rack (about 1 1/2 lbs)was done to our liking in about 35 minutes total.”