RACK OF LAMB IN AN ORANGE AND CAMPARI SAUCE
Ask the butcher to French trim the lamb for you as it can be quite fiddly to do it yourself. It is difficult to judge whether a rack of lamb has been cooked to the preferred doneness. Take it out of the oven when you think that it is nearly ready and cut into it to check how much longer it needs. Cooking times can also vary, depending on the thickness of the fat on the lamb. Campari may seem like an odd thing to put in a sauce, but it offsets the sweetness of the orange well. If you really can't stand Campari, you can substitute Port, Brandy or Armangnac.
Provided by MarieRynr
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- With a sharp knife, score the skin of the lamb in a lattice pattern.
- Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown.
- Seal the lamb on all sides, until the meat is lightly browned.
- Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done.
- To make the sauce, sweat the onion in a little oil and add the Campari.
- Simmer for 2 minutes.
- Add the orange juice and stock and reduce by one third.
- Strain off the onions.
- Melt the butter and mix with the flour.
- Whisk the roux into the sauce to thicken it.
- You might need it all but use until the sauce covers the back of a spoon.
- Stir in the orange rind and segments.
- Season to taste.
Nutrition Facts : Calories 214.2, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.7, Sodium 288.5, Carbohydrate 27.6, Fiber 2.4, Sugar 13.4, Protein 3.5
RACK OF LAMB
Steps:
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
RACK OF LAMB WITH GARLIC-CREAM SAUCE
Provided by Jonathan Reynolds
Categories dinner, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
- Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
- Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.
Nutrition Facts : @context http, Calories 972, UnsaturatedFat 43 grams, Carbohydrate 11 grams, Fat 92 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 43 grams, Sodium 794 milligrams, Sugar 3 grams
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