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1 Rack of American Grove Lamb
3 Tbsp. olive oil
Salt and pepper
For the herb coating:
2 Tbsp.fresh chopped rosemary
1 clove garlic, minced
2 Tbsp. fresh chopped thyme
1 Tbsp. fresh chopped oregano
2 Tbsp. olive oil
Salt and freshly ground black pepper
For the sauce:
1 clove of crushed garlic
1 Tbsp. shallots, minced
Half a cup of Merlot or
Cabernet Sauvignon wine
1 cup demi-glace |
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Pre-heat oven to 425 F. Put the herbs in a food processor and give it a quick spin to flake. Set aside. Lightly brush the bone side of lamb rack with olive oil and season both sides. Pan sear the rack in olive oil over high heat, fat side down, until lightly browned. Using tongs to hold the bones, brown the top end.
Remove the pan from the heat and cover lamb with the herb mixture. Wrap the ends of the bones with foil, and place the rack in a roasting pan fat site up. Then coat with herbs.
Cook in the pre-heated oven for about 20 minutes. Check with a probe thermometer (125 degrees is medium-rare). Remove the cooked rack of lamb and cover with foil. Allow to rest for at least 5 min.
While the rack is roasting, prepare the sauce. Simmer demi-glace in a saucepan for 20 minutes. In another saucepan, saute shallots and garlic over medium-high heat until soft. Add wine, lower heat to medium, until reduced by half. Now slowly add the wine mixture to simmering demi-glace until you begin to taste the wine. If you prefer a thicker sauce, make a paste with arrowroot (1/2 to 1 tsp.) and small amount of cold water.
Bring sauce to a boil, and add paste, a little at a time, until sauce is desired thickness. Season with salt and pepper.
To serve, ladle the sauce onto warmed plates and add lamb portion. |
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