Lorena Garcias Charred Grilled Rack Of Lamb In A Wild Mushroom Passion Fruit Sauce Recipes

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

LORENA GARCIA'S CHARRED GRILLED RACK OF LAMB IN A WILD MUSHROOM PASSION FRUIT SAUCE

Steps:

• Heat the olive oil, shallots, garlic, and wild mushrooms in a saucepan over medium high heat for approximately 3 minutes.
• Add the demi-glace, passion fruit juice and alcohol-free red wine and let simmer for a few minutes. Add the SPLENDA® Sugar Blend for Baking, let simmer for a few minutes until some of the liquid has evaporated and all of the ingredients have blended in together.
• Place the racks of lamb on the grill, cook for 3 to 4 minutes, then flip them and cook them for a few minutes until they reach the desired temperature. Place on the middle of the plate.
• Drizzle sauce and mushrooms over the rack of lamb.