ROAST RACK OF LAMB WITH NATURAL JUS
Steps:
- 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
- 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.
- 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
- 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.
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Khalid Panwar
[email protected]This recipe was a total fail. The lamb was tough and the jus was watery. I would not recommend this recipe to anyone.
Sadhin B
[email protected]This recipe was just okay. The lamb was a bit dry and the jus was bland. I think I'll try a different recipe next time.
Official Benawa tv
[email protected]I've been cooking for years and I've never made a better roast rack of lamb than this one. The lamb was cooked to perfection and the jus was incredible. I will definitely be making this recipe again and again.
Amon RÂAMADON
[email protected]This recipe was a disaster. The lamb was overcooked and the jus was too salty. I won't be making this recipe again.
Teshie Drake
[email protected]I'm not a big fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised! The lamb was tender and flavorful, and the jus was delicious.
Qari Ilyas
[email protected]This was the best roast rack of lamb I've ever had! The lamb was cooked perfectly and the jus was to die for. I will definitely be making this recipe again.
Gautam Sahani
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Kumar Kaushal
[email protected]I've tried this recipe a few times now and it's always been a success. The lamb is always cooked perfectly and the jus is always flavorful.
Christina Miller - French
[email protected]This recipe is a great way to cook lamb. The lamb was tender and juicy, and the jus was delicious. I would definitely recommend this recipe to others.
Emz Soko
[email protected]I was disappointed with this recipe. The lamb was tough and the jus was bland.
Ifunanya Glory
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the jus was amazing. I will definitely be making this again.
Peo Supermarket
[email protected]I followed the recipe exactly and the lamb was overcooked. I think I should have cooked it for less time.
Rosalind Lane
[email protected]The lamb was a bit dry, but the jus was very flavorful.
Playas Only
[email protected]This recipe was easy to follow and the lamb was delicious. I will definitely be making it again.
Amukelani Mabasa
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the jus is perfect for dipping.
Mpho Vilakazi
[email protected]This roast rack of lamb recipe was a hit! The lamb was cooked perfectly and the natural jus was delicious. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.