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Ingredientes
- 1/2 c. Honey
- 3 Tbsp. Soy sauce
- 2 Tbsp. Dijon mustard Pepper
- 1 lb Rack of lamb roast, up to 2
- 2 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 1 x Diced yellow onion
- 3 x Minced carrots
- 1 c. Beef broth
- 1 c. Chicken stock
- 1 c. Red wine
- 1 tsp Tomato paste
- 1 tsp Minced rosemary
- 1 Tbsp. Arrowroot or possibly cornstarch
Direcciones
- Directions: Preheat the oven to 400 degrees. Whisk together the honey, soy sauce and mustard. Reserve 1/4 c. of the glaze to use during roasting.
- Pour the remaining glaze over the lamb and season with black pepper to taste. Chill the lamb for 30 min to marinate. Place the roast on a rack in a roasting pan. Bake for 35-40 min for medium-rare. Brush with glaze during cooking. For the sauce, heat the butter and extra virgin olive oil in a large sauce pot. Add in the onion and carrots. Saute/fry till golden brown. Add in the beef broth, chicken broth, red wine, tomato paste and rosemary. Bring the mix to a boil, then simmer for 10 min. Strain the sauce and place back onto stove. Whisk in the arrowroot and simmer to thicken slightly.
- Serve the sauce with the lamb.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1246g | |
| Calories 1216 | |
| Calories from Fat 335 | 28% |
| Total Fat 38.03g | 48% |
| Saturated Fat 16.99g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 4204mg | 175% |
| Potassium 1578mg | 45% |
| Total Carbs 178.02g | 47% |
| Dietary Fiber 8.7g | 29% |
| Sugars 154.07g | 103% |
| Protein 12.2g | 20% |
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