GRILLED RACK OF LAMB WITH A PORT WINE FIG SAUCE
This was a recipe I got from a fellow chef at a food show many years ago. And I admit, it has evolved quite a bit over the years, but still has the same flavor. I love to use fresh figs and rosemary which to me are the key. Most Whole Foods or a gourmet market usually have fresh figs. You can use dried figs, but the fresh really take it over the top. Now I have a Sams Club by me, so anyone else who does ... check out their rack of lamb. I get 2 racks 9 each monthly for a very reasonable price, half the butcher or grocery store. This makes having a elegant dinner for friends very affordable.
Provided by SarasotaCook
Categories Sauces
Time P1DT30m
Yield 6 3 Chops per serving, 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade -- Mix all the ingredients and rub over the lamb well. Put in 1 or 2 large baggies and seal and just let marinade over night. 24 hours plus is fine for this.
- Fig Sauce -- Take 1/2 of the fresh figs and cut them up in quarters. In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft. Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat. About 10 minutes, the sauce with thicken on it's own.
- Lamb -- I like to grill the lamb until nice and brown with good crusting on each side, about 5 minutes per side and then flip. Then I move to indirect heat to finish cooking. They don't take long. Another 5 minutes on the indirect heat and they should be done. Make sure you have a meat thermometer which is very important when cooking this. I like to remove my lamb at about 120 degrees and cover with foil. It will come up to 125 which is medium rare. You can remove it a bit earlier if you like it more rare. 125 seems to work perfect for me each time. Remove and cover with foil to let set 10-15 minutes before carving.
- Sauce -- Add the fresh figs to the reduced sauce to heat up, the butter and a dash of the balsamic vinegar.
- Serve and Enjoy -- I like to serve 2-3 chops per plate and I love to serve this over a mix of mashed parsnips and potatoes or even some roasted spuds. Then drizzle the fig sauce over the lamb and some on the potatoes.
- Fresh sauteed kale is wonderful with this or some roasted brussels sprouts with a walnut butter. (Walnut butter -- just fine grind walnuts and mix with butter, melt and serve over green beans roasted brussels sprouts, and grilled cabbage or cauliflower). Very easy and very flavorful.
Nutrition Facts : Calories 422.3, Fat 38.2, SaturatedFat 5.7, Cholesterol 1.7, Sodium 255.3, Carbohydrate 9.2, Fiber 1.2, Sugar 3.5, Protein 2.1
GRILLED LAMB PORTERHOUSE WITH FIG-CASCABEL SAUCE
Steps:
- Heat grill to high or heat a grill pan over high heat. Brush chops on both sides with the oil and season with salt and pepper. Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer.
- Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves.
- Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.
- Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.
- Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.
RACK OF LAMB WITH FIGS
I've been making rack of lamb for years. My grandma gave me this recipe because she knew how much I love figs. And the toasted walnuts sprinkled on top give it just the right finishing touch. -Sylvia Castanon, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Rub lamb with 1/2 teaspoon salt. Place meat side up on a rack in a greased roasting pan. Bake, uncovered, at 375° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove to a serving platter; cover loosely with foil. Add 1 cup water to roasting pan; stir to loosen browned bits from pan. Using a fine sieve, strain mixture; set drippings aside., In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cornstarch until blended; gradually add the wine, drippings, figs, pepper and remaining salt. Bring to a boil. Reduce heat to medium-low; cook, uncovered, until figs are tender and sauce is thickened, about 10 minutes, stirring occasionally., Sprinkle walnuts over lamb; serve with fig sauce. If desired, top with chopped parsley.
Nutrition Facts : Calories 363 calories, Fat 16g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 362mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 3g fiber), Protein 23g protein.
HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE
Absolutely spectacular rack of lamb from the food addicts. This dish is a great date night recipe. I served it over some risotto, and it was mouth watering...
Provided by seangcolman
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1502.5, Fat 120.6, SaturatedFat 56.4, Cholesterol 275.8, Sodium 1480.5, Carbohydrate 18.7, Fiber 0.7, Sugar 9.7, Protein 52
HERB-COATED LAMB WITH PORT-RED WINE SAUCE
Categories Herb Lamb Mustard Roast Valentine's Day Port Red Wine Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make lamb:
- Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
- Meanwhile, make sauce:
- Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
- Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.
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