{"id":4760,"slug":"rack-of-lamb","title":"Rack of lamb","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A rack of lamb, about ten chops","Salt and pepper","A sliced onion","A carrot","Two ounces of butter","Water, if necessary","A spoonful of flour","One cup of stock or hot water","A spoonful of meat extract","Fresh watercress, for garnish"],"ingredients_norm":["rack of lamb about chop","salt and pepper","onion","carrot","butter","water if necessary","flour","stock or hot water","meat extract","fresh watercress"],"steps":["Have the butcher cut a rack of lamb consisting of about ten chops.","Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of butter.","Put in a hot oven to roast, basting every few seconds so it will not become dry.","If necessary, add a spoonful of water to prevent the vegetables from burning.","After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes; then add one cup of stock or hot water, and one spoonful of meat extract.","Season, strain, and pour over the rack of lamb.","Garnish with fresh watercress.","Rack of lamb, jardinière. Garnish the rack of lamb with a bouquet of peas, and a bouquet of string beans, cauliflower, spring carrots in butter, or any kind of fresh vegetables. Some kind of potatoes, such as Parisian, Julienne, etc., may be added, if desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w33:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d2d97aeabeeb9b2bbe1dcc087dadafbd1732bd211230a23143c82e6357ee56fd","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rack-of-lamb"}