• Tommy Centola

Lamb Rack Herbs de Provence Amandine from LeRuth’s

Updated: Jan 4

Lamb is a favorite of mine. The first time I tried lamb was at LeRuth’s. The Lamb on the menu did not have any almonds.

2 racks of young Lamb

1/4 cup Salad Oil

1 teaspoon Salt

1 teaspoon Black Pepper

2 teaspoons Herbs de Provence

1 stick Butter

2 Tablespoons good White Wine

1 cup sliced blanched Almonds (toasted)

2 tablespoons Parsley, chopped for garnish

Preheat oven to 475℉.

Remove cover fat from lamb. Brush racks with oil and season with salt, pepper and herbs. Roast in oven for 30 minutes, bone side down. Lamb will be pink. Remove lamb and keep warm. Skim off all excess fat. Place pan over medium heat. Melt butter; add wine and stir to scrape drippings that are on pan. Place racks on serving platter and top with almonds. Pour sauce over racks and sprinkle with parsley.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

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