A rack of lamb, being a red meat, is roasted to a lower internal temperature than chicken, veal, or pork, meaning that it releases little in the way of juices during the roasting process. To supplement the jus, spread the roasting pan with the trimmings from the rack (with the fat trimmed off) or a pound (
|salt and pepper||to taste||to taste|
|trimmings from the rack(s) or lamb stew meat cut into ½-inch (1 cm) pieces|
|stock or water||as needed||as needed|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.