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Rack Of Lamb On Onions & Mushrooms With White Wine & Lamb Stock Sauce Recipe

Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce in your home. Then, follow these steps below to serve Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce for your family or friends.

Ingredients: Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce

  • 2 Racks of Lamb (french cut)
  • 1 salt & pepper
  • 2 vadallia onions
  • 2 box white button mushrooms
  • 2 cup lamb or beef stock
  • 2 cup white wine (Pino Grigio)
  • 3 tbsp buttter
  • 3 tbsp all-purpose flour
  • 2 tbsp olive oil

How to Make Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce in your home by yourself.

    Step 1
  • Salt & pepper the racks of lamb generously & make sure the lamb is out of the refrigerator long enough that the meat is room temperature.
  • Step 2
  • In large round pan put flame on medium/high & brown the racks of lambs on all sides.
  • Step 3
  • Put the pan with the lamb in 425° preheated oven for 12 to 20 depending on how you like your meat cooked.
  • Step 4
  • Remove from oven & put on cutting board & let sit.
  • Step 5
  • In same pan that lamb was cooked in add lil olive oil on medium/high heat & put in chopped onions & mushrooms with salt & pepper & cook stirring for a few minutes.
  • Step 6
  • In the middle if the pan make a rue. Add butter & flour & mix until it becomes a paste.
  • Step 7
  • Then add your stock & wine, put the flame to high & stir & cook until sauce thickens to a nice consistency.
  • Step 8
  • Add sauce with onions & mushrooms to a serving platter & chop up the lamb into individual chops (at this time the meat should of settled & the meat juice should remain in the hops instead of running out) & place the chops on top of the sauce & serve.
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