Ingredients
- 3 lbs fresh Australian range lamb,
- frenched racks (2 pieces)
- 1 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp dry thyme leaf
- 1 tsp rosemary leaf
- 6 Tbsp olive oil
- 6 oz wild mushrooms, sliced 1/2 inch
- 6 oz artichoke hearts, quartered
- 1/4 tsp minced garlic
- 1/4 cup flour
- 3 cups rich beef stock
Directions
1. Combine first 4 ingredients and rub
evenly over the lamb. Brown the meat on both sides in 2 Tbs of smoking hot olive oil.
2. Place lamb on a rack. Roast in 450F oven for 13 minutes or until internal temperature of 1400F is reached. Remove meat from oven and let rest 15 minutes.
3. Saute the mushrooms in remaining olive oil until golden. Reduce heat and add artichokes and garlic, saute for 3 minutes. Sprinkle flour evenly over top; mix in completely, forming a roux; cook 5 minutes over low heat. Add beef stock, simmer 10 minutes and season with salt and pepper, keep warm.
4. Divide mushroom mixture evenly among 4 plates. Slice lamb racks and place 3 or 4 chops on top of vegetables, spoon remaining sauce over top of each portion.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Roast Rack of Lamb with Artichokes and Wild Mushrooms