Rack of Lamb in Gorgonzola Sauce
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This recipe comes from the R.S.V.P. section in a December 1985 issue of Bon Appetit magazine. It was requested from Tallgrass, a restaurant in Lockport, Illinois.
- Ready In:
- 1 1⁄2 cups fresh breadcrumbs
- 1⁄2 teaspoon dried rosemary, crumbled
- 1⁄2 teaspoon dried basil, crumbled
- 1⁄2 teaspoon dried sage, crumbled
- salt & freshly ground black pepper
- 2 racks of lamb, room temperature (16 ribs)
- Dijon mustard
- 3 jumbo egg yolks, room temperature
- 2 ounces gorgonzola, room temperature
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, melted (2 sticks)
- 1⁄4 cup whipping cream, room temperature
- Preheat oven to 400 degrees.
- Mix breadcrumbs,herbs,salt and pepper to taste in processor.
- Rub lamb generously with mustard then coat with breadcrumb mixture, pressing to adhere.
- Arrange racks in roasting pan; roast until outside is crisp but inside is still pink, 20 to 25 minutes; do not overcook.
- Blend yolks,cheese,lemon juice,cornstarch and 1/4 t. salt in processor until smooth.
- With machine running, add butter through feed tube in thin stream.
- With machine running, add cream through feed tube in thin stream.
- Transfer to saucepan and keep warm in tempid water bath.
- Cut racks into ribs; arrange 4 ribs on each plate.
- Spoon sauce over and serve immediately.
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What a wonderful recipe!!! The family loved it. My kids had never had lamb and let me tell you I was happy I used 3 racks because they went right thru them. I followed your suggestion to keep the sauce warm in a water bath and did not have any issues with seperation. I did have to leave them in for around 35 min. but I used 3 racks i'm sure if I would of used 2 25 min. would of been sufficent. Thanks for a wonderful recipe.Reply
I prepared this last evening for DH and myself - the flavor was very good on both the lamb & the sauce, however, it took 45 minutes for the lamb to cook and the sauce separated before it could be poured over the lamb. It takes only about 10 to 15 minutes @ the most for the sauce to be perfect - longer than that and you'll end up with separation. For me it would have been helpful to know this ahead of time as I could have easily kept the lamb warm without overcooking while the sauce warmed properly. I will make this again, however, I'll ensure the lamb is cooked prior to beginning the sauce. I would have given 5 stars except for the sauce - novice cooks need to know little hints like this to help them prepare the best meal possible. Thanks for posting.Reply