Double Cut Rack Of Lamb Recipe
Two Charbroiled Lamb Chops with Creamed Rosemary Dijon Demiglace
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Lamb
Place the lamb on the grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let rest for 10 minutes.
- 3
Make the Demiglace
In a saucepan, combine the red wine and beef stock. Bring to a boil and reduce heat to simmer until reduced by half. Stir in the Dijon mustard and heavy cream, and simmer until thickened.
- 4
Add Rosemary
Add the chopped fresh rosemary to the demiglace and mix well. Season to taste with salt and pepper.
- 5
Serve
Slice the rack of lamb into chops and serve with the creamed rosemary Dijon demiglace drizzled over the top.
