Roast Rack Of Lamb With Cranberry And Red Wine Sauce Recipes

RACK OF LAMB WITH CRANBERRY-TANGERINE SAUCE, BRAISED RED CHARD, CREAMY POLENTA WITH SAGE AND PANCETTA

Steps:

• Preheat grill pan to high and oven to 400 degrees F.
• Drizzle racks with oil and season with salt and pepper. Grill lamb over high heat for 2 or 3 minutes on each side. Transfer to a baking sheet or broiler pan and place in hot oven. Cook 12 to 15 minutes, to 130 degrees F on meat thermometer for rare, 155 for well. Let meat rest 5 to 10 minutes before serving for juices to redistribute.
• For the chard, heat a large skillet over medium high heat. Add oil and the onion and saute for 2 minutes. Then add the greens in bunches until they wilt down enough to fit in the pan. Add the vegetable stock and raisins. Season greens with salt, pepper and freshly grated nutmeg. Reduce heat to medium low and cook 10 to 15 minutes until greens are tender and no longer bitter.
• Place cranberry juice concentrate and the tangerine zest and juice in a small saucepan and simmer together over low heat for 10 minutes. Strain and return to pan. Meanwhile, combine the cranberries and chicken stock in a bowl. Cover and microwave on high for 1 minute. Let stand 10 minutes to reconstitute the cranberries.
• For the polenta, heat a medium saucepan over medium high heat. Add oil and pancetta. Brown pancetta a minute or 2 and remove from pan to a paper towel lined plate. Return pan to heat and bring 3 cups chicken stock to a boil. Add the polenta and stir constantly until mixture masses, 2 or 3 minutes. Remove polenta from heat and stir in sage, butter, pancetta bits, and season with salt and pepper. Reserve the chives for garnish.
• Heat cranberries and stock to a bubble and remove from stove.
• To serve, allow 1/2 rack of lamb per person. Separate chops into 1 or 2 rib sections and glaze with cranberry-tangerine sauce. Serve with sage and pancetta polenta garnished with chives and braised red chard.

RED WINE & BALSAMIC LAMB RACK POT ROAST WITH CRUSHED POTATO

Steps:

• For Pot Roast:.
• In a large heavy bottom pot, heat 2 - 3 tbsp of olive oil.
• Place lamb racks in fat down and leave for 4 - 5 minutes or until golden brow & caramelised.
• Turn and seal all sides of the rack.
• Throw in garlic cloves whole and bay leaves then add about 1 cup of the red wine vinegar and the balsamic vinegar and the red wine, keep over high heat. Use some aluminium foil and place inside the pot covering the roast but allowing some steam to escape around edges. Be careful, the fumes from the vinegar can really take your breath away!
• Cook over high heat for about 45 minutes but keep a close eye on it, do not allow to boil dry, use the remainder of the bottle of red wine vinegar to ensure it does not boil dry. The vinegar and fat from the lamb will emulsify and create a lovely rich thick sauce.
• Potato Crush.
• Boil potatoes skin on until cooked, drain and add about 1 tbsp butter and 1/2 cup milk and the spinach, using something solid like end of rolling pin crush the potatoes. Don't use a masher as you don't want to mash them too much. After crushing just stir to make sure spinach and butter is stirred though, season with P&S to taste.
• Also great served with broccolini on side.
• When you cut the rack it should still be a little rare drizzle a little of the sauce on the cutlets before serving and a garlic clove or 2 and a bay leaf on each looks great too.

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.

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.

ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE

Steps:

• Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
• In a small bowl, mix together salt and pepper.
• Preheat oven to 425°F.
• Season lamb with salt/pepper mixture.
• Place racks upright, with bones supporting one another in a a small roasting pan.
• Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
• Remove from oven and let stand for 5 minutes before carving.
• Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
• Meanwhile, in a small saucepan, heat olive oil over medium heat.
• Add cloves and saute for 20 seconds.
• Add jellied cranberries, red wine and thyme and bring to boil.
• Reduce heat and simmer for 10 minutes, stirring occasionally.
• Remove from heat, strain into a clean pan and return to boil.
• Stir in vanilla, vinegar, salt and pepper.
• Pour reserved dripings into the sauce and return to boil.
• Strain into a serving dish.
• Serve with the lamb.