Herb- and Garlic-Roasted Rack of Lamb from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Herb- and Garlic-Roasted Rack of Lamb

Prep Time: 1 Hour
Yields: 6–8 Servings

Comment:
In this dish, the lamb is seasoned with herbs and garlic to enhance the flavor of the meat. For a fun presentation, french the lamb chops by scraping some of the meat off the bones. Most lamb is sold already frenched, which means that part of each rib bone is exposed.

Ingredients:

2 racks of lamb, frenched
4 tsps chopped rosemary
2 tsps thyme leaves
2 tsps chopped tarragon
2 tsps chopped sage
1 tbsp minced garlic
salt and black pepper to taste
granulated garlic to taste
1/4 cup olive oil
3/4 cup pinot noir
1 cup prepared demi-glace

 

Method:

NOTE: Prepared demi-glace may be purchased in the meat section of most upscale grocery stores. Preheat oven to 375 degrees F. Combine rosemary, thyme, tarragon, sage and minced garlic in a small bowl. Season to taste with salt, pepper and granulated garlic. Rub lamb well with herb-garlic mixture then set aside. In a 10-inch skillet, heat olive oil over medium-high heat. Saute lamb racks, bone-side down, 3–5 minutes, taking care not to move lamb racks while cooking in order to keep herb and garlic seasoning in place. Turn lamb racks over and saute an additional 3–5 minutes. Place skillet with lamb racks bone-side up in oven and roast 15 minutes or until thermometer inserted into the meat reaches 128 degrees F for medium rare. Remove lamb racks from skillet and wrap tightly in aluminum foil 10–15 minutes for juices to redistribute. Remove all but 1 tablespoon of oil from skillet. Deglaze the pan with pinot noir and reduce volume to half. Add prepared demi-glace and bring to a simmer, stirring constantly to incorporate well into the wine reduction. Season well using salt, pepper and granulated garlic. To serve, slice into individual lamb chops, place onto platter and top with sauce.

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