If you like lamb, you have to try this! Fall is coming very soon. A glass of red wine and a few slices of roasted leg of lambs can make your winter days a lot warmer. I like using a slow roasting method so the lamb meat is very tender and moist. Also I don’t marinade the meat over night so you can speed up the cooking if you feel like having lamb tonight.
Roast leg of lamb
Rack of Lamb with Demiglaze
I took this picture two minutes after the lamb was cooked in the oven…..still steamy hot!!!
Rack of Lamb with Rosemary Scallion Crust
Prep Time: 20 min
Cook Time: 25 min
Serves: 4 servings
Ingredients:
• 1 1/2 tablespoons olive oil
• ½ shallot, minced
• ½ garlic clove, minced
• 1 teaspoon fresh rosemary, chopped and crumbled
• 1/2 cup fresh bread crumbs
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 1/4-pound trimmed and frenched single rack of lamb (6 or 7 ribs) x2
• 2 tablespoons French dejong mustard
Directions:
Combine shallot, garlic, rosemary, kosher salt, pepper, black crumbs together, mix well and drip olive oil slowly to the mixture until semi-wet.
Sprinkle sea salt, black pepper to lamb, rub well.
In a large iron skillet heat the vegetable oil over high heat until it is hot but not smoking, brown both side of lamb each for 10 seconds. Remove lamb on to a plate and use a spoon to spread the French dejong mustard on top of the rack, side and back.
Pack the bread crumb mixture on to the lamb rack as much as you can but let the excess to fall off.
Heat a 450 F degree oven and roast it for twenty minutes for rare. Let it cool off for ten minutes before cutting and serve with Demi-Glaze sauce.
Port / Red Wine Demi-Glaze (brown sauce):
• 2 cups Veal (Espagnole) stock (or chicken stock)
• 2 cups Port wine
• 2 cups of red wine
• 1 tea spoon of lemon juice
• 1 thyme sprig
Pour liquid to a pot and reduce to ½ cup. Turn off heat; remove thyme and whisk in unsalted butter.
