Herb – roasted rack of lamb
Instructions:
- Rack of lamb is a superb dinner party dish, easy to prepare but always elegant. The meat is nicely marbled,
giving it a great flavor, and meat cooked on the bone is juicy. It always surprises me that lamb isn’t more popular in
America, especially because it’s so good here.
- For the lamb
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon plus 1 teaspoon olive oil
- 1 tablespoon freshly grated Parmigiano-Reggiano
- 3 tablespoons fine dry bread crumbs
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- 2 racks of lamb (11/2–2 pounds each)
- Kosher salt and freshly ground black pepper
- For the sauce
- 1 cup ruby port or Madeira
- 1 cup Chicken Stock
- 3 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme leaves
- Grated zest of 1 lemon
- 11/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Prepare the lamb :
- Preheat the oven to 450 F.
- Combine the egg yolk, mustard, 1 teaspoon of the olive oil, the Parmesan, bread crumbs, thyme, and rosemary in a small bowl and mix well.
- Heat the remaining 1 tablespoon oil in a large skillet over mediumhigh heat until almost smoking hot. Add the racks of lamb and sear for about 3 minutes on each side, or until lightly browned. Transfer to a platter and let cool.
- Season the lamb with salt and pepper. Spread the herb mixture over the meaty part of the lamb. Place the lamb, fat side up, on a rack in a roasting pan. Roast for 15 to 20 minutes, or until the internal temperature registers 125 F on an instant-read thermometer, for medium-rare. Remove from the oven and let rest for 10 minutes.
- Meanwhile , prepare the sauce :
- Combine the port or Madeira, stock, vinegar, thyme, and lemon zest in a medium saucepan, bring to a simmer, and simmer for 20 minutes, or until reduced to 1 cup. Remove from the heat and cover to keep warm.
- Just before serving, reheat the sauce if necessary, and whisk in the lemon juice and butter. Season with salt and pepper to taste.
- To serve, cut the racks into individual chops and arrange 3 or 4 chops on each plate. Pass the sauce at the table.
- Serves 4