Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce
Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce

Hey everyone, I hope you’re having an amazing day. Today, I’m gonna show you how to make a distinctive dish, rack of lamb on onions & mushrooms with white wine & lamb stock sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook rack of lamb on onions & mushrooms with white wine & lamb stock sauce using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce:
  1. 2 Racks of Lamb (french cut)
  2. 1 salt & pepper
  3. 2 vadallia onions
  4. 2 box white button mushrooms
  5. 2 cup lamb or beef stock
  6. 2 cup white wine (Pino Grigio)
  7. 3 tbsp buttter
  8. 3 tbsp all-purpose flour
  9. 2 tbsp olive oil
Instructions to make Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce:
  1. Salt & pepper the racks of lamb generously & make sure the lamb is out of the refrigerator long enough that the meat is room temperature.
  2. In large round pan put flame on medium/high & brown the racks of lambs on all sides.
  3. Put the pan with the lamb in 425° preheated oven for 12 to 20 depending on how you like your meat cooked.
  4. Remove from oven & put on cutting board & let sit.
  5. In same pan that lamb was cooked in add lil olive oil on medium/high heat & put in chopped onions & mushrooms with salt & pepper & cook stirring for a few minutes.
  6. In the middle if the pan make a rue. Add butter & flour & mix until it becomes a paste.
  7. Then add your stock & wine, put the flame to high & stir & cook until sauce thickens to a nice consistency.
  8. Add sauce with onions & mushrooms to a serving platter & chop up the lamb into individual chops (at this time the meat should of settled & the meat juice should remain in the hops instead of running out) & place the chops on top of the sauce & serve.

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