Lamb Rack A LA Francaise

Ingredients

• 1 1/2-2 1/2 lbs racks of lamb
• 3 tablespoons brandy
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 2 tablespoons butter
• 3 tablespoons sherry wine or madeira wine
• 3 tablespoons chicken broth

Directions

1. 1

   Cream together the mustard, tarragon, salt, pepper and butter.

2. 2

   Place the rack of lamb in a roasting pan and roast in a 400F oven for 10 minutes.

3. 3

   Take out of the oven pour the brandy over top, and turn the meat so the brandy coats the lamb all over.

4. 4

   Spread the creamed mixture over to of the lamb.

5. 5

   Put back in oven, lower heat to 375F and continue roasting until the internal temp reaches 155F (apprx 45 min- 1 hour depending on the size of the rack), remove from oven and place on a platter and keep warm (cover with foil).

6. 6

   Place the roasting pan direct heat.

7. 7

   Add Sherry,chicken broth to the pan drippings.

8. 8

   Scrap the borrom of the pan to get all the brown bits.

9. 9

   Bring to a boil, strain the sauce and serve separately.