Rack of Lamb

Ingredients

• a rack of lamb consisting of about ten chops
• a sliced onion
• a sliced carrot
• two ounces of butter
• one cup of stock or hot water
• one spoonful of meat extract
• a spoonful of flour
• fresh watercress

Method

1. 1

   Season the rack of lamb with salt and pepper, and put in a small roasting pan with onion, carrot, and butter.

2. 2

   Roast in a hot oven, basting frequently.

3. 3

   After 20 minutes, remove lamb, add flour to the pan, simmer, then add stock and meat extract.

4. 4

   Strain and pour over lamb.

5. 5

   Garnish with watercress.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 68. The excerpt below is the record exactly as published.

Rack of lamb, jardiniere Rolls Lettuce salad Coffee Floating island Lady fingers Coffee DINNER Cream of chicken, a la Reine Queen olives Fillet of rock cod, Nantaise Sweetbreads braise, Henri IV Julienne potatoes Fresh artichokes, sauce mousseline Pate de foie gras Lettuce salad Pudding a la Rossini Coffee Omelet with kidneys. Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew (see kidney stew), ID the center. Put some stewed kidneys at each end of the omelet. Rack of lamb. Have the butcher cut a rack of lamb consisting of about ten chops. Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of butter. Put in a hot oven to roast, basting every few seconds so it will not become dry. If necessary, add a spoonful of water to prevent the vegetables from burning. After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes ; then add one cup of stock or hot water, and one spoonful of meat extract. Season, strain, and pour over the rack of lamb. Garnish with fresh watercress

Cook this with the app: pantry check, scaling, and the assistant.