How to Prepare Rack of Lamb My RestaurantWorthy Recipe -…
Want to know how to prepare rack of lamb like a pro This herbcrusted recipe with rosemarygarlic pan sauce is easier than you think Get the secret to…
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Spoon
- Refrigerator
- Serving platter
Ingredients
- 1 (1.5-2 lb) rack of lamb, frenched (approximately 680-900g)
- 2 tablespoons olive oil (30ml)
- 1 teaspoon kosher salt (6g)
- ½ teaspoon black pepper (3g)
- 2 cloves garlic, minced (approximately 6g)
- 1 tablespoon fresh rosemary, chopped (approximately 5g)
- 1 tablespoon fresh thyme, chopped (approximately 5g)
- 2 tablespoons Dijon mustard (30ml)
- 1 tablespoon olive oil (15ml)
- 1 shallot, finely chopped (approximately 40g)
- ½ cup dry red wine (e.g., Cabernet Sauvignon or Merlot) (120ml)
- 1 cup low-sodium chicken broth (240ml)
- 1 tablespoon butter, unsalted (14g)
- Salt
- pepper
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