Easter rack of lamb

1 servings

Ingredients

Quantity Ingredient
½ cup Honey
3 tablespoons Soy sauce
2 tablespoons Dijon mustard
Pepper
1 pounds Rack of lamb roast; up to 2
2 tablespoons Butter
1 tablespoon Olive oil
1 Diced yellow onion
3 Chopped carrots
1 cup Beef broth
1 cup Chicken stock
1 cup Red wine
1 teaspoon Tomato paste
1 teaspoon Chopped rosemary
1 tablespoon Arrowroot or cornstarch

Directions

SAUCE

Directions: Preheat the oven to 400 degrees. Whisk together the honey, soy sauce and mustard. Reserve ¼ cup of the glaze to use during roasting.

Pour the remaining glaze over the lamb and season with black pepper to taste. Refrigerate the lamb for 30 minutes to marinate. Place the roast on a rack in a roasting pan. Bake for 35-40 minutes for medium-rare. Brush with glaze during cooking. For the sauce, heat the butter and olive oil in a large sauce pot. Add the onion and carrots. Saut‚ until golden. Add the beef broth, chicken broth, red wine, tomato paste and rosemary. Bring the mixture to a boil, then simmer for 10 minutes. Strain the sauce and place back onto stove. Whisk in the arrowroot and simmer to thicken slightly.

Serve the sauce with the lamb.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes