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Lamb Rack A LA Francaise

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5594
Energy (kCal)187.9757
Carbohydrates (g)8.7298
Total fats (g)14.9318
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream together the mustard, tarragon, salt, pepper and butter. | 2. Place the rack of lamb in a roasting pan and roast in a 400F oven for 10 minutes. | 3. Take out of the oven pour the brandy over top, and turn the meat so the brandy coats the lamb all over. | 4. Spread the creamed mixture over to of the lamb. | 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. Place the roasting pan direct heat. | 7. Add Sherry,chicken broth to the pan drippings. | 8. Scrap the borrom of the pan to get all the brown bits. | 9. Bring to a boil, strain the sauce and serve separately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rack lamb 1 1/2 - 2 1/2 - - - -
    brandy 3 tablespoons - - - -
    dijon mustard 1 teaspoon - - - -
    tarragon 1/2 teaspoon dried 0.885 0.1507 0.0683 0.0217
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon coarse ground 1.4432 0.3677 0.0597 0.0187
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    sherry wine 3 tablespoons - - - -
    chicken broth 3 tablespoons 14.6475 0.3544 2.0884 0.4914

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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