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.
- 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
• 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
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.