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Rack of Lame with Port and Rosemary Sauce Recipe

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This recipe for Rack of Lame with Port and Rosemary Sauce is from TRIED & TRUE Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rack of lamb, 8 to 10 ribs
1/2 tsp. chopped fresh rosemary
1/2 tsp. salt
1/4 tsp. ground pepper

Port & Rosemary Sauce:
1 onion, chopped
2 strips bacon, chopped
1 T. chopped fresh rosemary
1/2 c. port
1/4 c. water
1/2 c. heavy whipping cream-(I used light sour cream)
Directions:
Directions:
Preheat oven to 350 degrees. Trim any excess fat from lamb. Sprinkle with rosemary, salt, and pepper. Place lamb in a baking dish. Bake 45 minutes. Set aside. Keep warm.

Port & Rosemary Sauce: Pour any drippings from lamb into a skillet Add onion and bacon. Cook over medium heat until bacon is crisp. Add rosemary, port, and wter. Bring to a boil. Reduce heat. Simmer uncovered until reduced to 1/2 cup. Add cfream and simmer, stirring until slightly thickened. Spoon sauce over lamb. Serve immediately
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is an "OH MY GOSH"! recipe. It is really good, and I put light sour cream in it just to lighten it up a bit. One of the very best rack of lamb recipes I have ever had!

 

 

 

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