Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce – a delicious recipe with salt, onions, white button mushrooms, lamb, white wine, buttter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
In large round pan put flame on medium/high & brown the racks of lambs on all sides.
3
Put the pan with the lamb in 425 preheated oven for 12 to 20 depending on how you like your meat cooked.
4
Remove from oven & put on cutting board & let sit.
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
In the middle if the pan make a rue.
7
Add butter & flour & mix until it becomes a paste.
8
Then add your stock & wine, put the flame to high & stir & cook until sauce thickens to a nice consistency.
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.
300
kcal
Calories
18
g
Fat
17
g
Carbs
17
g
Protein
FatCarbsProtein
* 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: 2 Racks of Lamb (french cut), 1 salt & pepper, 2 vadallia onions, 2 box white button mushrooms, and more.
Yes, Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce falls under the Meat & Poultry 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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