Roast Rack Of Lamb With Orange Pequin Sauce Recipe
Servings: 6
Ingredients
- 1 x rack lamb, (approx. 4 1/2-5 lbs.)
- 1 Tbsp. crushed fresh rosemary
- 1 tsp coarsely grnd black pepper
- 1/2 c. fresh orange juice
- 1 ounce orange liqueur
- 1 c. water
- 2 Tbsp. orange blossom honey
- 1 tsp salt
- 1 tsp grated orange peel
- 1 tsp crushed pequin chile
- 1/4 c. dry white wine
Directions
- Preheat oven to 375 degrees.
- Place the lamb in a roasting pan and rub the rosemary and pepper into it.
- Mix the orange juice, orange liqueur, water, honey, salt, orange peel, and pequin together and pour over the lamb. Roast in a 375-degree oven, basting occasionally, for 45 min or possibly till the lamb is done to taste.
- Remove from the oven and let stand for 10 min before carving.
- While the roast is resting, place the roasting pan on top of the stove and skim off the fat. Turn the heat up, pour in the wine and deglaze the pan, stirring hard to loosen any bits of meat. Stir till you have a smooth sauce. Serve on the side with the sliced lamb.
- SERVING SUGGESTIONS: Start the meal with Hearts of Palm with Cucumber-Chipotle Dressing (see recipe) and serve the lamb with baked potatoes topped with a healthy dollop of Pickled Ginger Salsa (see recipe). Follow the meal with a cooling fruit ice for dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 31 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 390mg | 16% |
| Potassium 61mg | 2% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.83g | 1% |
| Protein 0.22g | 0% |
