Rack of Lamb – demi glaze

I must confess that this is not your typical Friday night dinner!  This is a meal fits for a King……

We had Spinach salad with Danish blue cheese, candied pecan, grape tomato and Korean pear, vinaigrette dressing; Rack of Lamb; and Antipasti for dinner tonight; and of course a pan of Paella as well.  A good friend of mine and his family (four people together) came over for dinner.  We had a great time eating everything!  I want to share the Rack of Lamb recipe with you.

Note:

  • Always trim the fat and the tendon from the lamb to make it super tender (shave the bone – French cut)
  • Use coarse bread crumb
  • Sear the lamb in high heat before roasting
Rack of Lamb with demi-glaze and vegetables
Rack of Lamb with demi-glaze and vegetables

Ingredients:

• 1 1/2 tablespoons olive oil

• ½ shallot, minced

• ½ garlic clove, minced

Prep Time: 20 min

Cook Time:  20 min

Serves:  4 servings

• 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 to7 bones/rack)  x2

• 2 tablespoons French dejong mustard

Method:

Use multi-gram bread (with the actual seeds and grains inside the bread), let it dry out for two days or bake in oven 220F for an hour so it turns crispy.  Use a food processor to break apart the bread.  Use a sifter, or strainer to separate the fine/coarse crumb in a different bowl.  Keep the fine bread crumb in a different container for pork chop or Wiener Schnitzel.

Combine shallot, garlic, rosemary, kosher salt, pepper, coarse bread crumb together, mix well and drip olive oil slowly to the mixture until semi-wet. Put in a 300F oven for 30 minutes; mix occasionally so it doesn’t burn.

Take out the excess fat and trim the meat in between the bone out to make a popsicle. (French cut-look at picture)  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 oven to 450 F degree and roast it for twenty minutes to get medium 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
  • Pinch of kosher salt
  • Fresh ground pepper

Pour liquid to a pot and reduce to ½ cup. Turn off heat; remove thyme and whisk in unsalted butter.

Multi-grain bread for bread crumb
Multi-grain bread for bread crumb
Bread crumb in food processor
Bread crumb in food processor
Use a sifter, or strainer to separate the fine/coarse crumb
Use a sifter, or strainer to separate the fine/coarse crumb
Use the coarse bread crumb for this recipe.
Use the coarse bread crumb for this recipe.
Add chopped garlic, shallot, fresh rosemary and olive oil
Add chopped garlic, shallot, fresh rosemary and olive oil

 

Bake in oven for 30 minutes and now it is ready for the lamb crust
Bake in oven for 30 minutes and now it is ready for the lamb crust
Sear the lamb quickly for 10 seconds each side
Sear the lamb quickly for 10 seconds each side
Spread French dejong mustard and coat it with the bread crumb
Spread French dejong mustard and coat it with the bread crumb
Rack of Lamb with demi-glaze and vegetables
Rack of Lamb with demi-glaze and vegetables
Along with Antipasti
Antipasto
Spinach salad
Spinach salad
Paella, Spanish Seafood Rice
Paella, Spanish Seafood Rice

One Comment Add yours

  1. That rack of lamb looks delicious! bookmarked to try.🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s