Roasted Rack of Lamb with Whiskey Sauce
Published December 1, 2007. From ATK Books.
Have your butcher french the racks (remove excess fat from the rib bones) for you; inevitably, the ribs will need some cleaning up, but at least the bulk of the work will be done (see illustrations below for more information on cleaning lamb racks). So that the timing of the lamb and whiskey sauce match up, have all the ingredients for the sauce ready before cooking the lamb. We preferred Scotch whiskey for its smokiness, but Irish or American whiskey can be substituted. Note that the whiskey may flame in step 5; simply remove the skillet from the heat and gently shake the skillet back and forth until the flames subside before continuing with the recipe as directed. This recipe was published in our cookbook The Best International Recipe.