Boned Rack of Lamb with Bordelaise Sauce & Lamb Sausages

Ingredients

Lamb Sauce 2 lamb racks, bones removed and reserved (approx. 2 lbs/1 kg) cup (125 mL) coarsely chopped onions cup (125 mL) coarsely chopped carrots cup (125 mL) coarsely chopped celery 1 tbsp (15 mL) vegetable oil cup (125 mL) red wine 3 cups (750 mL) chicken or beef stock Lamb Roast 1 tbsp (15 mL) chopped fresh rosemary Salt and freshly ground pepper 1 tbsp (15 mL) olive oil 1 lb (500 g) lamb sausage

Description

With Nose-to-tail Eating All The Rage, It Is Trendy To Combine Different Pieces Of The Same Meat On A Plate. Although The Lamb Might Be Served With Kidneys Or Sweetbreads, I Have Chosen To Combine It With Lamb Sausage. Excellent Lamb Sausage Is Available

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