Roast Rack Of Lamb With Natural Jus
- 1 american rack of lamb or 2 new zealand racks of lamb
- salt and pepper to taste
- trimmings from the rack or 1 pound (450 grams) lamb stew meat cut into 1/2-inch (1 cm) pieces
- broth or water as needed
- 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450u0b0F (230u0b0C).
- 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 foncage) 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.
american rack, salt, rack, broth
Taken from www.epicurious.com/recipes/food/views/roast-rack-of-lamb-with-natural-jus-51120020 (may not work)