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Ingredients
- 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
Directions
- For the Lamb: 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 a 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 (retain 2 Tbsp. fat in skillet for use in sauce) and roast 12 to 15 min. Remove and cover meat loosely with foil and let rest 10 to 12 min. Carve into individual and chops and serve immediately with sauce.
- For the Sauce: Pour off all but 2 Tbsp. of the fat from the skillet where 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, 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% |
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