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| Honey-Glazed Rack of Lamb |
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3 T butter |
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2 1/2 C chopped onions |
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1 C chopped carrot |
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2 C canned beef broth |
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1 1/2 C dry red wine |
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1 C canned low-salt chicken broth |
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1 1/2 tsp. tomato paste |
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1 tsp. chopped fresh rosemary |
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1 1/2 T all purpose flour |
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1/2 C honey |
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3 T soy sauce |
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2 T Dijon mustard |
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2 1 1/4-lb trimmed racks of lamb |
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Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and saut/(c) until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors. |
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Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside. |
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Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes. |
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Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce. |
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