RACK OF LAMB

DR. BONNIE HENRY WHISKY SAUCE RACK OF LAMB RECIPE!

rack of lamb

One rack of lamb – remove fat cap of rack and you can choose to either grill the rack whole or carve into 7-8 chops and marinate in Henry Gourmet Whisky Sauce for up to 3 days.

Heat grill. Be sure that lamb is at room temperature before grilling. Sear on high heat for to brown and reduce heat to medium and continue cooking until internal temperature is 130°F and remove to let rest and juices to distribute. Heat additional sauce in a sauté pan. After resting the lamb for 10 minutes carve and plate and drizzle Dr Henry Gourmet Whisky Sauce over the lamb. Delicious served with potato gratin and asparagus when in season.

Recipe Created by BC Local Chef Ann Kirsebom
– Member of Les Dames d’Escoffier