Roast Rack Of Lamb With Natural Jus

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   1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450u00b0F (230u00b0C).

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   2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.

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   3. Place the rack on top of the trimmings (this base of trimmings is called a foncage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.

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   4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.

* Per serving · 4 servings · Values may vary.

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