Steps:
- Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with four 4-bone servings).
- Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
- When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
- While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
- Heat the demi-glace in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
- At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
- To serve, ladle the sauce onto 4 warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, sauteed wild mushrooms, and a seasonal green vegetable.
- Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.
- Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
- Allow the mixture to stand overnight, covered in the refrigerator.
- Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
- To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
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Claudia Leos
[email protected]This was a delicious and easy recipe to follow. The lamb was tender and juicy, and the rosemary jus was flavorful. I will definitely be making this again.
Yusf Kurdkurd
[email protected]This was a great recipe. The lamb was cooked perfectly.
Mr Smith Western
[email protected]This recipe is easy to follow and the results are delicious. The lamb was tender and juicy, and the rosemary jus was flavorful. I will definitely be making this again.
Amr Ahmed
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of lamb, but I'm so glad I did. The lamb was cooked perfectly and the rosemary jus was amazing. I will definitely be making this again.
Michael Barlow
[email protected]This was a great recipe. The lamb was cooked perfectly and the rosemary jus was delicious. I will definitely be making this again.
aris gamias
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and juicy, and the rosemary jus is the perfect complement. I highly recommend this recipe.
Karma Rodriguez
[email protected]I was looking for a special recipe for a dinner party and this one fit the bill perfectly. The lamb was cooked to perfection and the rosemary jus was delicious. My guests raved about it.
Zelalem Adane
[email protected]This was an excellent recipe. The lamb was tender and juicy, and the rosemary jus was flavorful. I served it with roasted vegetables and it was a perfect meal.
Arsan Khan
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was cooked perfectly and the rosemary jus was amazing. I will definitely be making this again.
Thembile Mqadi
[email protected]This was the best rack of lamb I've ever had. The meat was so tender and flavorful, and the rosemary jus was perfect. I highly recommend this recipe.
Achaye Richard
[email protected]I was really impressed with this recipe. The lamb was cooked to perfection and the rosemary jus was delicious. I will definitely be making this again.
Mohamed Mohsen
[email protected]This dish was amazing! The lamb was tender and juicy, and the rosemary jus was the perfect complement. I will definitely be making this again.
Sinesipho Rabidyani
[email protected]This recipe is a keeper! The lamb was cooked perfectly and the rosemary jus was delicious. I served it with roasted vegetables and it was a hit with my family.