Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce

1. 1

   Salt & pepper the racks of lamb generously & make sure the lamb is out of the refrigerator long enough that the meat is room temperature.

2. 2

   In large round pan put flame on medium/high & brown the racks of lambs on all sides.

3. 3

   Put the pan with the lamb in 425 preheated oven for 12 to 20 depending on how you like your meat cooked.

4. 4

   Remove from oven & put on cutting board & let sit.

5. 5

   In same pan that lamb was cooked in add lil olive oil on medium/high heat & put in chopped onions & mushrooms with salt & pepper & cook stirring for a few minutes.

6. 6

   In the middle if the pan make a rue.

7. 7

   Add butter & flour & mix until it becomes a paste.

8. 8

   Then add your stock & wine, put the flame to high & stir & cook until sauce thickens to a nice consistency.

9. 9

   Add sauce with onions & mushrooms to a serving platter & chop up the lamb into individual chops (at this time the meat should of settled & the meat juice should remain in the hops instead of running out) & place the chops on top of the sauce & serve.

* Per serving · 4 servings · Values may vary.