Rack of Lamb Provencale With Garlic Confit
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Garlic Confit
- 1 head garlic
- 2 tablespoons butter
-
Lamb
- 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
-
Sauce
- 1⁄2 cup red wine
- 1 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
directions
-
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!
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Reviews
-
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!
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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!!
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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!
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We loved the flavor the herbs gave the lamb. I cooked my lamb for 40 minutes and it was done to medium. Next time I will cook for te 35 minutes. I like my lamb more on the rare side. I used a Cabernet Sauvignon for the sauce. We did not care much for the sauce. Keep in mind that we are not big fans of red wine. Next time I make it I will make a mint gravy instead of the sauce.
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RECIPE SUBMITTED BY
TOOLBELT DIVA
Toronto, 0
<p>Gone, but not Forgotten. Where is she? someone asked. Not far was the loud response. Certainly not hiding in a large roasting pan, although I do have one about the size of a hog. <br /> <br />If I don't do this now, I never will, and if I never will, who will tell me if I am any good at the literature game? I am taking some time off to concentrate on writing a book...and you people have been distracting me. Oh yeah, sez you... What kinda book? Well, one with about 200 pages, give or take a dozen or so... maybe 300 who knows? Everyone knows Toolie has a lot to say at the best of times. <br /> <br />A DIY book??? Naaahhh, I'll leave that to the real mechanics at Canadian Tire and Home Depot. <br /> <br />A Recipe Book? Yeah, Right!!!! Like I would compete with this site or any other... Not in this lifetime... I have a tough enough time competing with some of you chefs, so I just don't, and won't. <br /> <br />Oh sure, I will cook some of your recipes, for special occasions. Pictures? Who knows? but don't hold your breath. Posting in the forums? Perhaps, but not on a regular basis... Posting recipes??? from time to time.... <br /> <br />Why hang around, you say? Because I wanna keep my terrific handle. There is only one TOOLBELT DIVA folks... Dat Be Me! <br /> <br />Remember, be careful what you say, you might find yourself in the second paragraph of page 150, or thereabouts. <br /> <br />In October, 2007 my youngest sister, Marie lost her battle with ALS. In her memory, therefore, I post the following: <br /> <br />SISTERS <br /> <br />Time passes. Life happens. Distance separates. Jobs come and go. Love waxes and wanes. Hearts break. Parents die. Careers end. Life happens ... <br /> <br />BUT...... Sisters are there, no matter how much time and how many miles are between you. <br /> <br />When you have to walk beside one dear to you in that lonesome valley, the women in your life will be on the valley's rim, cheering you on, praying for you, pulling for you, intervening on your behalf. <br /> <br />They will walk beside you, share your sorrow and share your tears, knowing all the while God is there with you, to give you the strength and faith you need and the everlasting blessings of healing love. <br /> <br /> <br /> <br />BE THE CHANGE YOU WANT TO SEE HAPPEN IN THE WORLD (M. Gandhi) <br /> <br />IT'S NEVER TOO LATE TO BECOME WHAT YOU HAVE ALWAYS WANTED TO BE (Georges Eliot) <br /> <br />THAT WHICH WE PERSIST IN DOING BECOMES EASIER, NOT THAT THE TASK ITSELF HAS BECOME EASIER, BUT THAT OUR ABILITY TO PERFORM IT HAS IMPROVED. (Ralph Waldo Emerson) <br /> <br />Have fun everyone! Remember, look out for the guy in back of the guy in front of you!!!</p>