Rack of Lamb On Onions & Mushrooms with White Wine & Lamb Stock Sauce

Salt & pepper the racks of lamb generously & make sure the lamb is out of the refrigerator long enough that the meat is room temperature.

In large round pan put flame on medium/high & brown the racks of lambs on all sides.

Put the pan with the lamb in 425° preheated oven for 12 to 20 depending on how you like your meat cooked.

Remove from oven & put on cutting board & let sit.

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.

In the middle if the pan make a rue. Add butter & flour & mix until it becomes a paste.

Then add your stock & wine, put the flame to high & stir & cook until sauce thickens to a nice consistency.

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.