• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Rack of Lamb and Merguez Sausage

  • 6servings
  • 40minutes

Add to MenuAdd to Calendar

Source: www.foodnetwork.caReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil (45 ml)

  2. 2 tablespoons balsamic vinegar (30 ml)

  3. 1 tablespoon honey (15 ml)

  4. 1 tablespoon Dijon mustard (15 ml)

  5. 2 frenched racks of lamb (each rack about 1 1/2 lb)

  6. 8 merguez sausages

  7. 3 shallots, peeled and halved

  8. 2 sprigs rosemary

  9. 2 tablespoons of canola oil (30 ml)

  10. 2 cups veal stock (500 ml)

  11. 2 tablespoons butter (30 ml) (Optional)

  12. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Mix all the ingredients together. Place the lamb in a sealable bag with the marinade and reserve in the refrigerator for 3 hours or overnight.

  2. Preheat oven to 350 F (180 C).

  3. Heat a heavy ovenproof skillet over high heat until hot. Meanwhile, pat lamb dry and discard the marinade. Add oil to the hot skillet, then brown racks on all sides, about 3 minutes. Add sausages, shallots and rosemary. Season with salt and pepper.

  4. Cook in the oven for about 25 minutes or until a meat thermometer reads 140 F (60 C). Remove from oven.

  5. Remove lamb and sausages from skillet, cover with foil to keep warm and allow the juices to redistribute.

  6. Add veal stock to the skillet to deglaze. Bring to a simmer. Let it reduce for about 5 minutes or until desired consistency. Whisk in the butter, season with salt and pepper.

  7. Slice the rack of lamb in between the bones and serve it with the sausages, crispy potatoes, a ladle of the sauce and a dollop of spicy red pepper jelly (see Chuck’s recipe).

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback