Sunday, May 9, 2010

Herb Roasted Rack of Lamb with Port-Red Wine Reduction Sauce

OK, I admit it...I'm officially a slacker! :( I can't believe I didn't post any recipes for the whole month of April.

In an attempt to make it up to myself and some friends who've been asking about new posts, I decided to try something I've never made before - roasting a whole rack of lamb. I personally am not a big fan of lamb. Although I did remember tasting the roasted rack of lamb (that hubby ordered) from Ulysses Voyage at The Grove's Farmers Market in Los Angeles and it was delicious. The meat was cooked perfectly (I prefer medium-rare) and it didn't have a strong gamey taste, which is what I dislike about lamb.

My hubby, on the other hand, loves lamb. Since he's been feeling under the weather for the last few days I decided to surprise him with a dinner date in our back patio on Saturday (yes, I'm
the romantic one in the relationship).

I was a bit intimidated with the idea of roasting a rack of lamb so I browsed the internet for recipe ideas. Surprisingly, I found out that it's not as complicated as I had imagined. But, since this was my first time, I decided to use a simple herb seasoning. I'm proud to say it came out tasty, tender, and juicy...and the best part of all, hubby's tummy's happy!


8-bone Rack of Lamb
Sea salt
Black pepper
Granulated garlic powder
Extra Virgin Olive Oil
1 sprig Rosemary (crushed)
1 T. Thyme

Cooking instruction:

1. Place rack of lamb in a roasting pan. Sprinkle salt, pepper, and garlic powder on both sides of lamb. Drizzle with olive oil and sprinkle Rosemary and Thyme. Rub all over lamb to make sure it's all coated well. Cover with plastic wrap and place in refrigerator for at least 2 hours or overnight.

2. When you're ready to roast the lamb, preheat oven to 400 F.

3. Heat 2 T. olive oil in a large skillet until very hot. Sear the rack of lamb until brown, about 2-3 minutes on each side.

4. Transfer lamb back into roasting pan, bone side down. Cover with aluminum foil and roast in the oven for about 12-18 minutes, depending on how you like the meat cooked. With a meat thermometer, take a reading of the center of the meat about 10-12 minutes into cooking.

Note: Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 F; Rare: 125 to 130 F; Medium rare: 130 to 140 F; Medium: 140 to 150 F.

5. Let meat rest for 5-10 minutes before carving between the ribs. Serve with your favorite side dish - I made roasted potatoes and carrots because that's what I had. Mashed potatoes and/or asparagus would make great sides also.

Port-Red Wine Reduction Sauce

1 C. red wine
3/4 C. port wine
1 sprig Rosemary
2 T. chilled butter
Sea salt
Black pepper

Cooking instruction:

1. Place Rosemary sprig, red wine, and port wine in a hot sauce pan. Bring to a boil and simmer until liquid is reduced to about 1/2 cup, about 30 minutes.

2. Remove from heat. Add chilled butter and stir until melted.

3. Add salt and pepper before serving.

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