Makes: 4 servings
Mint & Rosemary Crusted Rack of Lamb Ingredients:
- 2 - 1½ pound - 8-rib racks of lamb – trimmed
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh rosemary
- 1 tablespoon honey
- 3 tablespoons whole grain mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Lamb Directions:
Finely chop the herbs and place in a small bowl.
In a separate bowl, mix the mustard and honey until incorporated. Season the lamb on both sides with salt and pepper. Preheat a sauté pan with olive oil and when the pan begins to smoke, place the rack of lamb in the pan and sear for 2 – 3 minutes, then turn over and repeat the process. Then, sear each end of the lamb for 1 minute. Preheat oven to 350° F. Place lamb on a baking tray. Once the lamb has cooled enough to handle, spread the mustard – honey mixture all over the lamb. Then, firmly press the mint and rosemary mixture on the racks of lamb. Roast lamb until thermometer reads 130° F for medium-rare, about 20 minutes. Let lamb rest on sheet for 10 – 12 minutes. Cut lamb between bones into individual chops for entrée. Serve 3 per plate or can serve individual chops as appetizers. Spoon red wine sauce* over the lamb.
Red Wine Sauce Ingredients:
- 1 tablespoon olive oil
- 2 pounds lamb riblets – seasoned with salt and pepper
- 4 stalks celery rough chopped
- 1 onion rough chopped
- 2 carrots rough chopped
- 5 garlic cloves, smashed
- 3 tablespoons raspberry jam
- 3 cups Port
- 3 cups Créme De Casis
- 3 cups Burgundy
- 2 cups chicken broth
- ¼ bunch fresh basil
- ¼ bunch fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon corn starch
- Salt and pepper to taste
Sauce Directions:
In a sauté pan, over medium high heat add olive oil.
Once oil begins to smoke, add the seasoned lamb riblets and sauté until lamb is golden brown. Turn occasionally, about 15 minutes. Transfer the lamb to a plate. Add celery, onion, carrot, and sauté until the vegetables are caramelized and soft, about 10 minutes. Add garlic and raspberry jam and cook for another 2 minutes. Season with salt and pepper. Add the Port and reduce by half, about 5 minutes. Add the Créme De Casis and reduce by half about 5 minutes. Add the Burgundy and reduce by half, about 5 minutes. Once reduced, add the bones, chicken broth, and herbs and cook on medium low for 1½ hours. Strain into a saucepot, pressing on lamb mixture to release all the juices. Bring to a simmer. At this point, skim off any excess fat and cook on low for 10 minutes to reduce. Mix 1 teaspoon cornstarch in small bowl with ⅓ cup lamb sauce. Whisk until smooth. Bring to a boil, season.
Wine Reduction Tips:
• To make the initial wine reduction, take your bottle of wine and simmer it in a large pot. Make sure it is a pot that can withstand high heat to avoid scorching. • Store your wine reduction in an airtight container, at room temperature for a couple of weeks. • Need to use
BUTTER when finishing the sauce. Margarine will not work—the vegetable oil will separate and ruin the sauce.
• The sauce will thicken as it stands, a splash of water or stock (just a teaspoon) will loosen it up before serving.
Lamb Cooking Tips:
• Very important to sear the lamb on all sides. This will seal the blood in. • Very important to rest the lamb chops after cooking prior to serving.
As the meat is cooked the proteins in the meat heat up and set. When the proteins set, they push the meat's juices toward the center of the meat. Allowing the meat to stand away from the heat before serving allows the juices, which have been driven to the center of the meat, to redistribute and be reabsorbed. As a result, the meat will lose less juice when you cut it and be far more tender and juicy.
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