Prep 0 mins
Cook 2 hrs
From Bon Appetit, October, 2005. This sounds so wonderful but it seems like a recipe for an experienced chef! I don't know if I'll ever make it. Maybe one day if I feel ready to challenge myself! Maybe you'll make it. I totally guessed the time.
- 1 tablespoon vegetable oil
- 3 lbs lamb riblets, neck stew meat works too
- 1 lb onion, coarsely chopped
- 1 large carrot, chopped
- 4 large garlic cloves, chopped
- 1 tablespoon herbes de provence
- 4 2⁄3 cups pinot noir wine, can use other dry red wine
- 3 cups low sodium chicken broth
- 1 tablespoon butter, room temperature
- 2 teaspoons all-purpose flour
- 1 cup fresh Italian parsley, finely chopped
- 1⁄4 cup fresh thyme, finely chopped
- 1⁄4 cup fresh rosemary, finely chopped
- 1⁄4 cup fresh sage, finely chopped
- 1 tablespoon ground black pepper
- 5 tablespoons olive oil, divided
- 3 (1 1/2 lb) racks of lamb, 8 ribs each, well trimmed, preferably Frenched
- For the sauce: Heat oil in heavy large pot over medium-high heat. Add lamb riblets and saute until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer the lamb to a bowl.
- Add onions, carrots, garlic, and herbs de Provence to pot. Saute until vegetables are deep brown, about 8 minutes.
- Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours.
- Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
- Mix butter and flour in a small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.).
- For lamb: Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together.
- Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet; cover and chill.).
- Preheat oven to 350 degrees F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down and saute until browned, about 4 minutes.
- Turn rack over and saute until browned about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
- Roast lamb until thermometer inserted into center registers 135 degrees F. for medium rare, about 25 minutes. Let lamb rest on sheet 15-20 minutes. Cut lamb between the bones into individual chops.
- Arrange 3 chops per plate and drizzle with sauce and serve.