Lamb Rack A LA Francaise

  • 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.”


  • 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.”