LOCATION: Recipes >> Lamb >> Rack Of Lamb 04
Rack Of Lamb 04
Rack of Lamb with Herb Sauce
1/4 cup fresh rosemary
2 celery, stalks
1/2 cup fresh parsley
3 red onions
6 garlic cloves, unpeeled
1/4 cup fresh thyme, chopped
1 Tbsp whole black peppercorns
10 bay leaves
2 cups peanut oil
2 racks of lamb
4 oz cooked smoked ham, julienned
2 lamb bones
1 large pickle, julienned
8 large portabella mushrooms (six chopped for sauce)
4 oz sweet cream butter
2 large carrots
1 cup snow peas
1 cup fresh mint
1 Tbsp brown sugar
1 1/2 cup Merlot wine
Salt (to taste)
2 quarts lamb demi-glace
fresh ground white pepper (to taste)
Bouquet garni is a mixture of thyme, rosemary, parsley, and bay
leaf, tied up together in a cheesecloth bag that can be put into
or removed from soups and such.
Dice the carrots, celery, and onion. Coarsely chop the thyme, bay
leaves, rosemary, parsley, and garlic. Add peanut oil and mix all
of the ingredients together in a large bowl. Rub the mixture over
the rack of lamb and marinate for 48 hours, turning occasionally.
Remove the lamb from the marinade and drain. Strain the vegetables
in the marinade and reserve. In a large roasting pan, brown the
lamb bones at 500 F for 15 minutes. Add drained strained vegetables)
from the marinade and brown another five minutes. Strain the
contents of the roasting pan to eliminate fat and then transfer
the bones and vegetables to a stock pot.
Add 6 chopped mushrooms and mint, then deglaze the roasting pan
with red wine and add the liquids to the stockpot. Add the demi-glace
and bouquet garni and cook for two hours, skimming carefully and
Strain this sauce through chinois into a pan. Heat the sauce. Add
julienned ham, pickle, and 2 mushroom tops to sauce and adjust
Salt and pepper racks of lamb and sprinkle with thyme. Put racks
of lamb in a roasting pan and roast for 15-18 minutes. Remove rack
from roasting pan and let racks rest for five minutes before carving.
Blanch carrots and snow peas, then saute in butter and reserve.
(Season snow peas with salt, sugar, and black pepper.) Cut racks
in half, four ribs per person. Warm sauce and ladle around racks.
Garnish with sauteed carrots, snow peas, and watercress.
How does this recipe taste?
||Ease of Prep: (n/a)
Write an ON-LINE REVIEW and share your thoughts with others.