How to Make Gordon Ramsay Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, rack of lamb on onions & mushrooms with white wine & lamb stock sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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To get started with this recipe, we must first prepare a few components. You can have rack of lamb on onions & mushrooms with white wine & lamb stock sauce using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce:

1. Prepare 2 Racks of Lamb (french cut)
2. Take 1 salt & pepper
3. Prepare 2 vadallia onions
4. Prepare 2 box white button mushrooms
5. Take 2 cup lamb or beef stock
6. Prepare 2 cup white wine (Pino Grigio)
7. Make ready 3 tbsp buttter
8. Take 3 tbsp all-purpose flour
9. Prepare 2 tbsp olive oil

Steps to make Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce:

1. Salt & pepper the racks of lamb generously & make sure the lamb is out of the refrigerator long enough that the meat is room temperature.
2. In large round pan put flame on medium/high & brown the racks of lambs on all sides.
3. Put the pan with the lamb in 425° preheated oven for 12 to 20 depending on how you like your meat cooked.
4. Remove from oven & put on cutting board & let sit.
5. In same pan that lamb was cooked in add lil olive oil on medium/high heat & put in chopped onions & mushrooms with salt & pepper & cook stirring for a few minutes.
6. In the middle if the pan make a rue. Add butter & flour & mix until it becomes a paste.
7. Then add your stock & wine, put the flame to high & stir & cook until sauce thickens to a nice consistency.
8. Add sauce with onions & mushrooms to a serving platter & chop up the lamb into individual chops (at this time the meat should of settled & the meat juice should remain in the hops instead of running out) & place the chops on top of the sauce & serve.

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