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Ингредиенты
- 2 x racks lamb - (8 to 9 ribs) bones Frenched,
- Â Â and fat trimmed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. vegetable oil
- 2 med shallots chopped
- 1 c. dry red wine
- 2Â 1/2 tsp chopped rosemary leaves
- 1 c. low-sodium chicken broth
- 2 Tbsp. butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Preheat oven to 425 degrees and place a shallow pan in oven to heat. Season lamb with salt and pepper. Heat oil in skillet over high heat. Place lamb in skillet, meat-side down with ribs facing outward. Cook till well browned and crust has formed on the surface, probably about 4 to 5 min. Use tongs to stand ribs up against each other to brown bottoms.
- Transfer lamb to preheated roasting pan and roast 12 to 15 min. (Retain 2 Tbsp. fat for use in sauce.) Remove and cover meat loosely with foil and let rest for 10 to 12 min. Carve into individual chops and serve them immediately with sauce.
- For the Sauce: Pour off all but 2 Tbsp. of the fat from the skillet in that you browned the lamb. Saute/fry shallots over medium heat till soft. Add in red wine and rosemary. Increase heat to medium-high and simmer till dark and syrupy. Add in chicken broth and reduce till about 3/4 c.. Remove from heat and add in butter to blend. Season with salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 533g | |
| Calories 692 | |
| Calories from Fat 460 | 66% |
| Total Fat 52.13g | 65% |
| Saturated Fat 17.26g | 69% |
| Trans Fat 0.7g | |
| Cholesterol 61mg | 20% |
| Sodium 246mg | 10% |
| Potassium 541mg | 15% |
| Total Carbs 10.96g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.79g | 1% |
| Protein 5.35g | 9% |
