Fandango Restaurant Rack of Lamb Provencale

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  • 4 (1 1/2 pound) racks of lamb, trimmed, seasoned with herbs de Provence, salt, pepper and rosemary


  • 1 tablespoon butter
  • 1 chopped shallot, large clove garlic
  • 2 tablespoons flour
  • 1/2 teaspoon tomato paste
  • 1 1/4 cups concentrated lamb stock
  • 1 ounce each, white wine and red wine
  • Pinch of salt, black pepper, thyme, bay leaf, sweet basil, rosemary
  • 1 ounce cognac or brandy
  • 2 tablespoons butter


  1. Preparation for racks: Refrigerate overnight.
  2. Grill racks over on hot fire to sear; move away from direct heat, cook at lower temperature to desired doneness.
  3. Preparation for sauce: Lightly sauté 1 tablespoon butter, garlic and shallot.
  4. Add flour, blend over low heat 2 minutes; add tomato paste, cook 2 minutes.
  5. Add stock, wines, spices and whisk smooth; cook 15 minutes.
  6. Add cognac, cook 1-2 minutes.
  7. Remove from heat, add butter, whisk until well blended. Serve over lamb.

Servings: 4

Posted by LladyRusty on 1/25/2002 10:09 pm.

Source: - Fandango Restaurant, Pacific Grove, California

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