Prep 1 hr
Cook 1 hr
Yet another Lamb Recipe from my Toolbelt. LCBO, featured the Flavours of France and share with you. Succulent rack of lamb, heady with the fragrance of garlic and herbs. The garlic loses all its strong aromas and becomes a mellow vegetable when it is cooked. Its flavour beautifully complements the lamb. As an ideal match for the rich savour of lamb, herbs and garlic, Wine Tidings magazine chooses these robust full bodied reds from Southern France. - Fortant de France Cabernet Sauvignon. - Rigal Cahors. - Chateau de Gourgazaud. - Rasteau Cote du Rhone Villages (my third choice). - Calvet Reserve Bordeaux. - Guigal Cotes du Rhone (my second choice). - Jaboulet Crozes Hermitage. - Chateau Montlabert. - Mommessin Chateauneuf-du-Pape (my first choice).
- 1 head garlic
- 2 tablespoons butter
- 2 lamb racks, 8 chops each
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1⁄2 cup fresh breadcrumb
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1⁄2 cup red wine
- 1 tablespoon vinegar or 1 tablespoon sherry wine or 1 tablespoon apple cider
- 1⁄4 teaspoon sugar
- 1 cup chicken stock
- 1⁄2 cup unsalted butter
- 1 tablespoon fresh parsley, chopped
- To Make Garlic Confit:.
- Separate garlic into cloves. Slice root end off each clove but do not peel.
- Place in saucepan, cover with water and bring to boil.
- Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
- Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
- To Pepare the Lamb Racks:.
- Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
- In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
- Preheat oven to 400 deg. F.
- Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
- To Make Sauce:.
- In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
- To Serve:.
- Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
- Serve with roasted potatoes and vegetables.
- Open your bottle(s) of wine, pour liberally, and enjoy!
AMAZING!!!! I whipped this up during the week for my young family and it was absolutely delicious TOOLBELTDIVA!! At first I thought it looked a bit labour intensive but it was actually very easy. I served this with a sweet potato mash and salad. I will definitely make this again but for guests next time. Cheers mate!
As this is the 3rd time I have made Rack of Lamb this way so I thought it was about time I reviewed it. Yum, yum, yummy is less than articulate but represents the sounds around the dinner table :) I made as directed except I seared the racks first and reduced the cooking time to get the lamb med. rare. I expect to savour it every bit as much as I did the previous two times. Thanks for sharing this one Toolie!!
This was very good. I did increase the breadcrumb herb mixture so I had enough to cover. I also added minced fresh garlic. I put the racks in the oven for ten minutes at about 450 and then took them out and patted on the bread crumb mixture. I lowered the temp to 400 then. Cooked it about another 25 minutes and let it rest for 15 tented in aluminum foil. I didn't like the sauce until it was quite reduced. I think I should have used a better wine as well. I would do it again. I think I followed more of Ina Garten's cooking directions from her Paris book. I did like the mustard in this one though. So.... I messed with it a bit but got a great meal out of it!