Rack of Lamb with Ginger Brandy Sauce
8
- Prep Time5 min
- Total Time5 min
- Makes6 to 8 servings
Ingredients
2 racks of lamb, about 8 ribs each
6 tbsp honey-Dijon mustard
1 pinch salt and pepper
1/4 cup butter
1/4 cup finely grated fresh ginger
3 cups chicken broth
2/3 cup brandy
1/2 cup 35% cream
2 tbsp finely chopped fresh tarragon or thyme
Instructions
Place oven rack in top third of oven. Preheat to 375F (190C). Place a wire rack on a large shallow-sided baking sheet. Place lamb, fat-side up, on wire rack. Smear 1 tbsp (15 mL) mustard over fat-side of each lamb rack. Sprinkle with salt and pepper.
Roast in centre of oven until a thermometer inserted into centre of meat reads 140F (60C) for medium-rare, about 20 to 25 min depending on size of rack.
Meanwhile, melt butter in a saucepan over medium heat. Add ginger. Stir frequently until fragrant, 2 min. Add broth, brandy and remaining 4 tbsp (60 mL) mustard. Boil over high heat, stirring often, until reduced to about 1 cup (250 mL), from 15 to 20 min. Add cream and continue boiling, stirring constantly, until sauce is thickened, about 3 more min. Stir in tarragon. Taste and add salt and ground pepper, if needed.
When lamb is done, let stand 5 min. Slice into chops. Remove to plates or a platter. Drizzle with Ginger Brandy Sauce. Great with baby potatoes.
Nutrition (per serving)
Calories 302, Protein 12g, Carbohydrates 9g, Fat 23g, Fibre 0g, Sodium 503mg.
A rack of lamb is a snap to roast and equally simple to carve. Reduce dinner-prep stress by making the sauce in advance.
MAKE AHEAD
Make the Ginger Brandy Sauce in advance. It will keep well, covered and refrigerated, for up to two days.
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