Herb Coated Lamb With Port Red Wine Sauce Recipes

HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE

Steps:

• Trim the lamb racks of visible fat and connective tissue. Put each rack into a resealable bag. Mix together all the marinade ingredients and pour half into each bag. Seal the bags, place them into a bowl or dish in case they leak, and put them into the refrigerator for at least 8 hours and up to 24 hours.
• Put the lamb on the counter to warm up at least 30 minutes and up to an hour before you are going to roast it.
• Preheat oven to 400F.
• Mix together the bread crumbs, parsley, herbs, salt and pepper. Add enough olive oil to moisten the crumbs so they hold together, about 1 tablespoon.
• Heat the remaining tablespoon of olive oil in a heavy large skillet over medium high heat. Take the lamb racks out of the marinade and wipe them down with paper towels. (If you wish, partially cut the rack through every two chops. This will make it easier to cut them into chops later.) One rack at a time, sear the racks in the skillet, about 2 minutes per side.
• Transfer the racks to a roasting pan, meaty sides up. Coat the meaty side of each rack with mustard and then top each with half of the bread crumbs, patting it into place. Roast the racks for 20-25 minutes, until a thermometer reads about 130F for medium rare. Let the racks rest for 10 minutes, then serve with the wine sauce.
• You can make the wine sauce any time up to the day before. If made ahead, reheat it while the lamb rests.
• In a medium sauce pan, melt the butter over low heat. Add the shallots, garlic and a sprinkle of kosher salt. Saute for 3-4 minutes. Whisk in the flour. Cook for 1 minute. Add the stock and wine. Bring to a rolling boil and cook until reduced by half, about 10 minutes. Taste and add salt and pepper as needed.
• Pass the sauce through a fine mesh strainer and discard the solids.
• Serve the lamb with the sauce along side.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE

Steps:

• Preheat the oven to 450 degrees F.
• Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
• Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
• Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
• In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.

HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE

Steps:

• Preheat oven to 450˚F. Line a large baking sheet with aluminum foil.
• Mix together olive oil, minced garlic, chopped rosemary, and chopped thyme in a small bowl. Pat the herb mixture all over the meat on the racks of lamb. Place the racks on the prepared sheet pan and add to the center rack of the oven.
• Roast lamb for approximately 30 minutes, until it reaches an internal temperature of 135-140 degrees F.

RACK OF LAMB WITH RED-CURRANT WINE SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
• Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.

MEDITERRANEAN ROASTED LEG OF LAMB WITH RED WINE SAUCE

Steps:

• Preheat oven to 400°F.
• Unroll roast; trim fat.
• Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
• Reroll roast; secure at 3-inch intervals with heavy string.
• Sprinkle with 1/4 teaspoon salt and pepper.
• Drizzle with oil.
• Secure rosemary sprigs under strings on roast.
• Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
• Bake at 400° for 1 hour.
• Increase oven temperature to 425° (do not remove roast from oven).
• Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
• Place roast on a platter; cover with foil.
• Let stand 10 minutes for roast to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.)
• Remove string and rosemary sprigs before slicing.
• Remove rack from pan.
• Combine 1/2 cup wine and cornstarch; set aside.
• Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
• Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
• Cook 5 minutes.
• Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
• Cook 1 minute or until thick, stirring constantly.
• Serve with lamb.