| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home4 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Dijon mustard |
|
|
Pepper |
| 1 |
lb |
Rack of lamb roast; up to 2 |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
|
Diced yellow onion |
| 3 |
|
Chopped carrots |
| 1 |
c |
Beef broth |
| 1 |
c |
Chicken stock |
| 1 |
c |
Red wine |
| 1 |
ts |
Tomato paste |
| 1 |
ts |
Chopped rosemary |
| 1 |
tb |
Arrowroot or cornstarch |
INSTRUCTIONS
SAUCE
Directions: Preheat the oven to 400 degrees. Whisk together the honey, soy
sauce and mustard. Reserve 1/4 cup of the glaze to use during roasting.
Pour the remaining glaze over the lamb and season with black pepper to
taste. Refrigerate the lamb for 30 minutes to marinate. Place the roast on
a rack in a roasting pan. Bake for 35-40 minutes for medium-rare. Brush
with glaze during cooking. For the sauce, heat the butter and olive oil in
a large sauce pot. Add the onion and carrots. Saut. until golden. Add the
beef broth, chicken broth, red wine, tomato paste and rosemary. Bring the
mixture to a boil, then simmer for 10 minutes. Strain the sauce and place
back onto stove. Whisk in the arrowroot and simmer to thicken slightly.
Serve the sauce with the lamb.
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