08.17.09

Roasted rack of lamb

Posted in food, home cooking, meat at 2:35 am by wingerz

lambchops

It’s been a while since I posted something meaty. I was inspired by our Costco run to try out this recipe (only made a half-portion). Got a really nice crust going on it. I could have been a bit more patient with the sauce, but I was getting hungry.

Roasted Rack of Lamb with Red Wine Pan Sauce and Rosemary
from Cook’s Illustrated

Lamb
2 racks of lamb (each 8 to 9 ribs, weighing 1 1/4 to 1 1/2 pounds), rib bones frenched, and meat trimmed of fat and silver skin (see illustrations below)
Table salt and ground black pepper
2 tablespoons vegetable oil

Sauce
2 medium shallots , minced
1 cup dry red wine
2 1/2 teaspoons minced fresh rosemary
1 cup low-sodium chicken broth (canned)
2 tablespoons unsalted butter , softened
Table salt and ground black pepper

1. Adjust oven rack to lower-middle position, place shallow roasting pan or jelly-roll pan on oven rack, and heat oven to 425 degrees.
2. Season lamb with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over high heat until shimmering. Place racks of lamb in skillet, meat-side down in the center of the pan, with ribs facing outwards; cook until well-browned and nice crust has formed on surface, about 4 minutes. Using tongs, stand racks up in skillet, leaning them against each other to brown the bottoms; cook until bottom sides have browned, about 2 minutes longer.
3. Transfer lamb to preheated roasting pan. (Begin pan sauce). Roast until instant-read thermometer inserted into the center of each rack registers about 135 degrees, 12 to 15 minutes, depending on size of rack. Cover meat loosely with foil and let rest about 10 minutes. Carve, slicing between each rib into individual chops, and serve immediately with the sauce.
4. Pour off all but 1 1/2 tablespoons fat from skillet used to brown lamb; place skillet over medium heat. Sauté shallots until softened, about 1 minute. Add red wine and rosemary; increase heat to medium-high and simmer until dark and syrupy, about 7 minutes. Add chicken broth; simmer until reduced to about 3/4 cup, about 5 minutes longer. Off heat, swirl in butter; season to taste with salt and pepper, and serve with lamb.

3 Comments »

  1. Andrea said,

    August 17, 2009 at 9:48 am

    O.M.G. This looks freaking delicious. Drooool. Got any leftovers that you can fly across country? ;)

  2. wingerz said,

    August 17, 2009 at 11:24 am

    actually…yes. :)

  3. jen said,

    September 1, 2009 at 3:00 am

    yum! =)

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