Thursday, January 5, 2017

Recipe of the Week: Herb Crusted Rack of Lamb with Red Wine Sauce

January is such a monumental let-down, isn't it?  Everybody is done planning and partying and eating and drinking.  Hey....wait a minute!  Today is my Chicketta's birthday!!  WOOT WOOT WOOT!!!

This is a go-to-meal to pull out when you need a little post holiday pick me up or to celebrate a January birthday!


Herb Crusted Rack of Lamb with Red Wine Sauce


2 Frenched (ask your butcher, they will know) racks of lamb (about 2-3 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon fresh mint, chopped

1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon shallots, chopped
1/2 teaspoon corn starch
1/2 cup red wine
1/2 cup beef stock
2 tablespoons butter
salt and pepper


Preheat oven to 425F.

Mix together the olive oil, garlic, mustard and herbs in a small bowl.  Pat dry your rack of lamb, then spread the herb mixture all over the meat.

Place the racks in a roasting pan and add to the center rack of the oven.  Roast the lamb for 30 minutes or until the internal temperature is 145F.

While the lamb is in the oven, prepare the sauce.  In a saucepan, heat the oil over medium-high heat.  Add the garlic and shallots and brown slightly, for approximately 1-2 minutes.

Add the corn starch and stir until the garlic and shallots are coated.  Pour in the wine and beef stock.  Allow mixture to reduce by half, approximately 5-8 minutes.  Next, stir in the butter and season with salt and pepper.  Keep warm until you are ready to serve the lamb.

Note:  I like to cut 2 lamb "lollipops" and drizzle the sauce over the lamb.  Serve on a bed of creamy mashed potatoes and a side of al dente vegetables like carrots, pea pods and zucchini.