Lamb Rack A La Francaise – a delicious recipe with lamb, brandy, mustard, tarragon, salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cream together the mustard, tarragon, salt, pepper and butter.
2
Place the rack of lamb in a roasting pan and roast in a 400F oven for 10 minutes.
3
Take out of the oven pour the brandy over top, and turn the meat so the brandy coats the lamb all over.
4
Spread the creamed mixture over to of the lamb.
5
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).
6
Place the roasting pan direct heat.
7
Add Sherry,chicken broth to the pan drippings.
8
Scrap the borrom of the pan to get all the brown bits.
9
Bring to a boil, strain the sauce and serve separately.
180
kcal
Calories
14
g
Fat
13
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 - 2 1/2 lbs racks of lamb, 3 tablespoons brandy, 1 teaspoon Dijon mustard, 1/2 teaspoon dried tarragon, and more.
Yes, Lamb Rack A La Francaise falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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