| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/3 |
c |
Finely chopped shallots |
| 1 |
tb |
Tomato paste |
| 1 1/2 |
c |
Canned beef broth |
| 1 1/2 |
c |
Canned low-salt chicken broth |
| 1/2 |
c |
Dried Bing cherries |
| 1/4 |
c |
Ruby Port |
| 1/4 |
c |
Brandy |
| 9 1/2 |
ts |
Chopped fresh rosemary |
| 9 1/2 |
ts |
Chopped fresh marjoram |
| 1/2 |
ts |
Drained green peppercorns in brine; chopped |
| 1 |
|
Rack of lamb; 2-1/2-pound, 8-rib |
| 8 |
ts |
Chopped fresh parsley |
| 2 |
tb |
Olive oil |
|
4 |
Servings |
INSTRUCTIONS
A delicious entree from L'Apogee.
Melt butter in medium saucepan over medium heat. Add shallots; saut0 2
minutes. Mix in tomato paste. Add both broths; boil until reduced to 1 1/4
cups, about 25 minutes. Strain sauce into small saucepan. Add cherries,
Port, brandy, 1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until
reduced to 1 cup, about 15 minutes. Mix in peppercorns. Set aside.
Preheat oven to 425×F. Sprinkle each rack of lamb with 4 1/2 teaspoons
rosemary, 4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to
adhere. Sprinkle with salt and pepper. Heat oil in large skillet over high
heat. Add 1 lamb rack; brown on all sides, about 6 minutes. Place lamb,
meat side up, in baking pan. Repeat with second rack. Roast until meat
thermometer inserted into center registers 130×F for medium-rare, about 18
minutes. Place lamb on carving board; let stand 10 minutes.
Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce.
Bon App0tit February 1997
Posted to recipelu-digest Volume 01 Number 335 by jecraig@lan-inc.com on
Dec 2, 97
A Message from our Provider:
“To ignore God is the height of selfishness”