This is what you serve your company with great flair.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- 1 tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.
