Sauce for rack of lamb.

[MuskyHopeful]

My daughter goes on a Girl Scout overnight tomorrow and I'm going to surprise my wife by roasting a couple of Frenched racks of lamb. I'm going to crust them I think with bread crumbs, hazelnuts, and herbs. For sides a garlic herb couscous and french green beans.

Any pan sauce suggestions for the lamb? Seems all the recipes I find for crusted rack of lamb do not mention a sauce.

Kevin

Smithers, release the hounds.

[phatch]

Lamb doesn't need much saucing. But I'd head for a reduction of red wine and lamb stock. I might add at the end a bit of balsamic or pomegranate molasses. Twist my arm a bit and I'd add both.

Phil

[AprilB]

my Grandma used to make roast lamb and just serve mint jelly.

It sounds kind of simple, but perhaps you could create something surrounding it?

I always find Greek/Mediterranean spices a nice combination with lamb. Lots of garlic, lemon, olive oil, mint...however that doesn't sound like what you're doing. The mint jelly might work depending on what herbs you use.

April

[Ishbel]

A traditional sauce in the UK (apart from mint sauce) is a redcurrant jelly - or just add a couple of spoonfuls of the redcurrant jelly to the pan juices and a little wine.

Here's a redcurrant jelly recipe from the Beeb's website ttp://www.bbc.co.uk/food/recipes/database/redcurrantsauce_70110.shtml

[even stephen]

I agree with the mint, evoo, rosemary, lemon, and perhaps a
little good white wine. Just deglaze pan with wine and stir
in the rest at room temp.