Roast Rack of Lamb with Natural Jus

Preparation info

  • yield:


    main-course servings
    • Difficulty


Appears in


By James Peterson

Published 1991

  • About

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 (500 grams) or so of lamb stew meat cut into small pieces, and brown these in a hot oven be