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Prep Time: 30 Minutes Cook Time: 510 Minutes |
Ready In: 540 Minutes Servings: 4 |
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This is a rack of lamb dish with rosemary and mint demi-glace. Serve with oven roasted red potatoes and sauteed green beans amandine. Perfect for Valentine's Day! Buy a seven bone rack of lamb, and have the butcher trim the fat cap and in between the bones for you, and save these trimmings for roasting. Ingredients:
2 tablespoons olive oil |
2 (7 bone) racks of lamb, trimmed, fat reserved |
salt and pepper to taste |
4 cloves garlic, minced |
1 large onion, diced |
4 carrots, diced |
1 cup celery tops |
1 cup port wine |
1 cup red wine |
1 (14.5 ounce) can low-sodium chicken broth |
5 sprigs fresh spearmint |
3 sprigs fresh rosemary |
1 cup mint apple jelly |
2 tablespoons olive oil |
salt and pepper to taste |
1 tablespoon garlic, minced |
1/4 cup panko bread crumbs |
2 tablespoons olive oil |
4 sprigs fresh mint |
Directions:
1. To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
2. Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
3. To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
4. Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
5. Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.
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