February 08, 2012

Roasted Rack of Lamb

2 pieces ( about 1 lb. each)  lamb racks
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 tsp. dried tarragon
1 bay leaf
3 tbsp. oil
1/2 cup water
1 cup water
2 tbsp. cornstarch
1 tbsp. sour cream
1 tsp. dill

To prepare lamb racks, season with minced garlic, salt, pepper and paprika.

Place racks bone side down in roasting pan. Add tarragon and bay leaf. Drizzle pieces with oil. Add the water. Cover pan and roast in 350° F oven, for about 1 hour, or until meat is tender.

Remove lamb from pan and set aside to rest for 10 minutes. Discard bay leaf.

Deglaze roasting pan with 1/2 cup of water; bring to a boil. Dissolve cornstarch in the remaining water; add sour cream and mix together; pour into the boiling sauce. Add dill and let boil for another minute.

Carve lamb between bones and arrange on plate. Spoon warm sauce over and serve garnished with steamed vegetables and potatoes.

Makes: 4 servings

Leia’s Culinary Treasures

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