Roast Rack of Lamb

Roast Rack of Lamb
Photo by James Peterson


  • Salt
  • 1 pound lamb stew meat
  • Pepper
  • 1 American rack of lamb (8 chops ), about 1 1/2 pounds, ribs frenched
  • 2 cups chicken stock or low-sodium chicken broth
  • ½ onion

Let the rack(s) come to room temperature and season all over with salt and pepper. Preheat the oven to 450°F. Spread the stew meat and onion on the bottom of a roasting pan just large enough to hold the rack(s). Place the rack(s) on top. Slide the pan into the oven and roast for about 25 minutes,...

View full recipe at Epicurious


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