| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Caprial2 | 1 | Servings | |
INGREDIENTS
| 2 | Racks lamb, about 14 | |
| bones | ||
| trimmed | ||
| Salt | ||
| Freshly ground black pepper | ||
| 2 | t | Olive oil |
| 1 | T | Dijon mustard |
| 1 | Clove garlic, chopped | |
| 1 | T | Chopped fresh or prepared |
| horseradish | ||
| 1 | t | Extra virgin olive oil |
| 1 | T | Chopped fresh thyme |
| 1/4 | c | Breadcrumbs |
| 2 | c | Dry red wine |
| 2 | Shallots, chopped | |
| 3 | Cloves garlic, chopped | |
| 3 | c | Rich lamb or veal stock |
| 1 | t | Cornstarch |
| 1 | t | Unsalted butter |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 350 degrees To prepare the lamb, season the meat with salt and pepper. Heat the oil over high heat in a very large saute pan. Add the lamb and sear it well, 2 to 3 minutes. Remove the lamb from the pan and set it aside to cool. To prepare the crust, place all of the ingredients in a medium bowl and mix well. Using your fingers, press the crust onto the meat side of the rack. Place the coated meat in a roasting pan and roast in the oven for about 15 minutes for medium-rare to medium doneness. Meanwhile, make the sauce. To prepare the sauce, place the wine, shallots, and garlic in a medium saucepan and reduce over high heat until about 1/4 cup of the red wine remains. Add the stock and reduce until about 3/4 cup of liquid remains. Bring the sauce to a boil. Put the cornstarch in a small bowl and add just enough water to soften it. Whisk the cornstarch into the boiling sauce. Add the butter and season to taste with salt and pepper. Remove the lamb from the oven and let the meat rest for about 2 to 3 minutes before slicing. To serve, cut the rack of lamb into individual chops, slicing between the bones. Serve warm with red wine sauce spooned over the top. Converted by MC_Buster. Per serving: 701 Calories (kcal); 30g Total Fat; (68% calories from fat); 12g Protein; 19g Carbohydrate; 51mg Cholesterol; 528mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3991
Calories From Fat: 2160
Total Fat: 239.7g
Cholesterol: 891.7mg
Sodium: 1740.1mg
Potassium: 5863.5mg
Carbohydrates: 166.6g
Fiber: 29.7g
Sugar: 65.4g
Protein: 266.6g