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Recipe : ** Lamb Rack With Onion Sauce

Lamb Rack With Onion Sauce
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    40 min
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    1 h 15
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
lamb, onion, sauce

Recipe's Ingredients

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  • fine salt and freshly ground black pepper
  • pinch cayenne pepper
  • 6 tablespoons butter
  • ½ tablespoons flour
  • 4 tablespoons glace
  • 300 g onions
  • 600 g lamb rack consisting of 8 ribs
  • 130 ml whole milk

  • Recipe preparation steps

  • 1
    Blanch the onions in salted, boiling water for 5 minutes. Drain well and continue cooking the onions for an additional 5 minutes in a frying pan with 1 tablespoon butter over medium heat. Do not brown the onions. When done, transfer the onions to a small, shallow roast pan.
  • 2
    Preheat oven to 220°C.
  • 3
    Melt 2 tablespoons butter in a frying pan over high heat. Season the lamb with salt and pepper. Brown the lamb on all sides.
  • 4
    Transfer the lamb to the roasting pan with the onions and place it in the oven. Bake for about 20 minutes or until the interior temperature reaches 50°C.
  • 5
    While the lamb is cooking, prepare a béchamel sauce: melt 1/2 tablespoon butter in a small saucepan over medium heat. Stir in the flour and mix well. Allow the flour to cook without browning for a couple of minutes. Slowly whisk in the milk. Continue whisking until thickened. Season with salt, pepper, and cayenne. Set aside.
  • 6
    Remove the lamb from the oven and set aside, covered, for 5 minutes or so to rest.
  • 7
    Place the onions in a small food processor and process a bit. While processing add the béchamel sauce, a tablespoon at a time, until the onions form a smooth, slightly liquid puree. All of the sauce may not be required. Transfer the onion sauce to a small saucepan, reheat, and blend in 2 tablespoons butter.
  • 8
    Heat the glace gently in a small frying pan.
  • 9
    Slice the rack into individual chops for serving. Arrange the chops on heated serving plates and spoon the glace around the chops. Serve the sauce on the side.
  • Ready !