Roasted Rack of Lamb with Whiskey Sauce
By America's Test KitchenPublished on December 3, 2007
Yield
Serves 4
Ingredients
2 (8- or 9-rib) racks of lamb (1 ¼ to 1 ½ pounds each), rib bones frenched and meat trimmed of fat and silver skin2 tablespoons vegetable oil 2 medium minced shallots 2 sprigs rosemary 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 teaspoon unbleached all-purpose flour ½ cup plus 1 tablespoon Scotch whiskey 2 ½ cups low-sodium chicken broth 2 tablespoons unsalted butter, cut into 2 pieces2 tablespoons minced fresh parsley leaves 1 teaspoon juice from 1 lemon
Before You Begin
Have your butcher french the racks (remove excess fat from the rib bones) for you; inevitably, the ribs will need some cleaning up, but at least the bulk of the work will be done (see illustrations below for more information on cleaning lamb racks). So that the timing of the lamb and whiskey sauce match up, have all the ingredients for the sauce ready before cooking the lamb. We preferred Scotch whiskey for its smokiness, but Irish or American whiskey can be substituted. Note that the whiskey may flame in step 5; simply remove the skillet from the heat and gently shake the skillet back and forth until the flames subside before continuing with the recipe as directed.
This recipe was published in our cookbook The Best International Recipe.
Instructions
- Adjust an oven rack to the lower-middle position, place a roasting pan lined with aluminum foil on the rack, and heat the oven to 425 degrees.
- Pat the lamb dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch skillet over medium high heat until just smoking. Place the lamb racks, meat-side down, in the center of the skillet with the ribs facing outward. Cook until well browned, about 4 minutes. Using tongs, stand the racks up in the skillet, leaning them against each other for support, and brown the bottoms, about 2 minutes.
- Transfer the lamb to the roasting pan in the oven and roast until an instant-read thermometer inserted into the center of each rack registers about 125 degrees for medium-rare or 130 degrees for medium, 12 to 15 minutes. Transfer the lamb to a carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
- While the lamb is roasting and resting, pour off all but 2 teaspoons of the fat left in the skillet and return to medium heat until shimmering. Add the shallots and rosemary and cook until the shallots are softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute.
- Off the heat, add the whiskey and let sit about a minute. (The mixture will bubble.)Carefully return the skillet to medium heat and simmer until the whiskey almost completely evaporates, 3 to 5 minutes. (Note that there is a slight chance that the whiskey may begin to flame; simply remove the skillet from the heat and gently shake the skillet back and forth until the flames subside before continuing.) Stir in the chicken broth and continue to simmer until the mixture is slightly thickened and measures about 2/3 cup, 8 to 10 minutes.
- Discard the rosemary sprigs and stir in any accumulated lamb juices. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the remaining tablespoon of whiskey, the parsley, and lemon juice, and season with salt and pepper to taste; transfer the sauce to a bowl or sauce boat. Cut the lamb racks into individual chops by slicing between each rib. Serve immediately with the whiskey sauce.
Yield
Serves 4Ingredients
2 (8- or 9-rib) racks of lamb (1 ¼ to 1 ½ pounds each), rib bones frenched and meat trimmed of fat and silver skin
2 tablespoons vegetable oil
2 medium minced shallots
2 sprigs rosemary
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon unbleached all-purpose flour
½ cup plus 1 tablespoon Scotch whiskey
2 ½ cups low-sodium chicken broth
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons minced fresh parsley leaves
1 teaspoon juice from 1 lemon
Test Kitchen Techniques
Ingredients
2 (8- or 9-rib) racks of lamb (1 ¼ to 1 ½ pounds each), rib bones frenched and meat trimmed of fat and silver skin
2 tablespoons vegetable oil
2 medium minced shallots
2 sprigs rosemary
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon unbleached all-purpose flour
½ cup plus 1 tablespoon Scotch whiskey
2 ½ cups low-sodium chicken broth
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons minced fresh parsley leaves
1 teaspoon juice from 1 lemon
Test Kitchen Techniques
Ingredients
2 (8- or 9-rib) racks of lamb (1 ¼ to 1 ½ pounds each), rib bones frenched and meat trimmed of fat and silver skin
2 tablespoons vegetable oil
2 medium minced shallots
2 sprigs rosemary
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon unbleached all-purpose flour
½ cup plus 1 tablespoon Scotch whiskey
2 ½ cups low-sodium chicken broth
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons minced fresh parsley leaves
1 teaspoon juice from 1 lemon
Test Kitchen Techniques
Before You Begin
Have your butcher french the racks (remove excess fat from the rib bones) for you; inevitably, the ribs will need some cleaning up, but at least the bulk of the work will be done (see illustrations below for more information on cleaning lamb racks). So that the timing of the lamb and whiskey sauce match up, have all the ingredients for the sauce ready before cooking the lamb. We preferred Scotch whiskey for its smokiness, but Irish or American whiskey can be substituted. Note that the whiskey may flame in step 5; simply remove the skillet from the heat and gently shake the skillet back and forth until the flames subside before continuing with the recipe as directed.
This recipe was published in our cookbook The Best International Recipe.
Instructions
- Adjust an oven rack to the lower-middle position, place a roasting pan lined with aluminum foil on the rack, and heat the oven to 425 degrees.
- Pat the lamb dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch skillet over medium high heat until just smoking. Place the lamb racks, meat-side down, in the center of the skillet with the ribs facing outward. Cook until well browned, about 4 minutes. Using tongs, stand the racks up in the skillet, leaning them against each other for support, and brown the bottoms, about 2 minutes.
- Transfer the lamb to the roasting pan in the oven and roast until an instant-read thermometer inserted into the center of each rack registers about 125 degrees for medium-rare or 130 degrees for medium, 12 to 15 minutes. Transfer the lamb to a carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
- While the lamb is roasting and resting, pour off all but 2 teaspoons of the fat left in the skillet and return to medium heat until shimmering. Add the shallots and rosemary and cook until the shallots are softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute.
- Off the heat, add the whiskey and let sit about a minute. (The mixture will bubble.)Carefully return the skillet to medium heat and simmer until the whiskey almost completely evaporates, 3 to 5 minutes. (Note that there is a slight chance that the whiskey may begin to flame; simply remove the skillet from the heat and gently shake the skillet back and forth until the flames subside before continuing.) Stir in the chicken broth and continue to simmer until the mixture is slightly thickened and measures about 2/3 cup, 8 to 10 minutes.
- Discard the rosemary sprigs and stir in any accumulated lamb juices. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the remaining tablespoon of whiskey, the parsley, and lemon juice, and season with salt and pepper to taste; transfer the sauce to a bowl or sauce boat. Cut the lamb racks into individual chops by slicing between each rib. Serve immediately with the whiskey sauce.
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