Outback Steakhouse Outback Rack
"Learn the secrets to making lamb like the pros with Todd Wilbur's recipe. The cooking technique and recipe for tasty Cabernet sauce for drenching is included...."
INGREDIENTS
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1 1/2 teaspoons salt
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1 teaspoon ground black pepper
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon ground cayenne pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon dried rosemary
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1/4 teaspoon dried basil
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1/4 teaspoon dried marjoram
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1/4 teaspoon dried oregano
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1 tablespoon olive oil
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1 24- to 28-ounce rack New Zealand Lamb, trimmed and cut in half
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1 tablespoon butter
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1 teaspoon all-purpose flour
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1/4 cup cabernet sauvignon wine
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1/3 cup beef broth
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2 tablespoons water
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1 1/2 teaspoons Dijon mustard
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1 teaspoon minced parsley
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Pinch lamb seasoning (from above recipe)
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