Rack Of Lamb with Herb Sauce

Rack Of Lamb With Herb Sauce Recipe

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Ingredients

4
carrots
2
celery stalks
3
onions
2
thyme bunches
10
bay leaves
1
bunch rosemary
1
bunch parsley
4
garlic cloves
1 Tbsp
peppercorns
2 c
vegetable oil
2
racks of lamb
2
lamb bones
8 large
mushrooms
2
fresh mint bunches
1.5 c
red wine
2 qt
demi-glace lamb or veal
bouquet garni
4 oz
ham, cooked and julienned
1 large
pickle, dill julienned
4 oz
butter
2
carrots
1 c
snow peas
1 Tbsp
sugar
salt and pepper to taste

How to Make Rack Of Lamb with Herb Sauce

Step-by-Step

  • 1Watercress (garnish) ** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay leaf, tied up together in a cheesecloth bag that can be put into or removed from soups and such.
  • 2Marinade: Dice the first bunch of carrots, celery, and onion and coarsely chop the thyme, bay leaves, rosemary, parsley and garlic.
  • 3Add salad oil and mix all of the ingredients together in a large bowl.
  • 4Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally.
  • 5Lamb: Remove the lamb from the marinade and drain.
  • 6Strain the vegetables in the marinade and reserve.
  • 7In a large roasting pan, brown the lamb bones at 500 for 15 minutes.
  • 8Add the strained vegetables from the marinade and brown another five minutes.
  • 9Strain the contents of the roasting pan to eliminate fat and then transfer the bones and vegetables to a stock pot.
  • 10Add 6 chopped mushrooms and mint, then deglaze the roasting pan with red wine and add the liquids to the stockpot.
  • 11Add the demi-glace and bouquet garni and cook for two hours, skimming carefully and adjusting seasoning.
  • 12Strain this sauce through chinois into a pan.
  • 13Heat the sauce and add julienned ham, pickle, and 2 mushroom tops to sauce and adjust seasoning.
  • 14Salt and pepper racks of lamb and sprinkle with thyme.
  • 15Put racks of lamb in a roasting pan and roast for 15-18 minutes.
  • 16Remove rack from roasting pan and let racks rest for five minutes before carving.
  • 17Blanch second batch of carrots and snow peas, then saute in butter and reserve. (Season snow peas with salt, sugar and black pepper.)
  • 18Cut racks in half, four ribs per person.
  • 19Warm sauce and ladle around racks.
  • 20Garnish with sauteed carrots, snow peas and watercress.

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About Rack Of Lamb with Herb Sauce

Course/Dish: Other Main Dishes
Other Tag: Quick & Easy