Ingredients
- 10 skillet over heat
- 8 ribs
- 2 trimmed lamb racks
- 1/2 bacon
- 160 ml wine vinegar (red)
- 120 ml low-sodium chicken broth
- 60 ml olive oil
- 34 gr salt and pepper
- 16 ml dijon mustard
- 16 ml oil
- 3 gr garlic (minced)
- 3 gr kosher salt
- 3 gr black pepper (ground)
- 2 gr coriander (ground)
aside. Remove the lamb from the oven and pour out the fat. Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan. Pour liquid into the skillet with the bacon. When it's time to put dinner on the table, cut the racks into chops and arrange them on a platter. Pour any juices from the lamb into the saucepan. Place the skillet over high heat, bring to a boil and add the mustard. Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb.
