Caramelized Rack of Lamb - Giangi's Kitchen

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Caramelized Rack of Lamb

Published on June 29, 2010 | Beef, Veal and Lamb

Caramelized rack of lamb.


It took me forever to decide on what to have for dinner tonight. Actually we wanted lamb but the recipe I had in mind, well…. I should have read it before settle on it: it needed to marinate overnight, and that would have never happened seen that dinner was imminent. When all fails I can always turn to one of my favorite cook books and chef: “The Lutece Cookbook” by Andre Soltner. All ingredients on hand tonight we had Caramelized Rack of Lamb, served with butter sautéed potatoes and peas. I have modified the recipe a little bit for me tonight due the fact that I do not like cold lamb and by letting rest, as the original recipe requires, the lamb get cold fast. Even though you will have to put it under the broiler for a couple of minutes it is not long enough to be nice and warm. Enjoy…

Tonight’s June 29, 2010 dinner:
Caramelized Rack of Lamb
Butter Sautéed Potatoes
Peas with butter

Caramelized Rack of Lamb

 

CARAMELIZED RACK OF LAMB
1 tablespoon honey
1 scant tablespoon Dijon mustard
1 teaspoon crumbled thyme
Juice of ½ lemon
Salt
Fresh ground pepper
1 rack of lamb, 8 chops
1 tablespoon olive oil
1 small onion, peeled and cut in 1/3 inch pieces
1 medium carrot, trimmed, peeled, washed and cut in 1/3 inch pieces
1 garlic clove, unpeeled
¾ dry white wine

Preheat oven to 375ᵒ. In a bowl, mix together the honey, Dijon mustard, thyme, lemon juice, salt and pepper. Set the bowl aside.
Salt and pepper the rack of lamb, and brush it with oil. Put is in a roasting pan and place in the preheated oven for 12 minutes. Turn and baste twice during this time. Add the onion, carrot, and garlic to the roasting pan, and roast for 10 more minutes. Once during the 10 minutes, turn and meat and stir the vegetables.
Remove the roasting pan from the oven and remove the lamb and place it in another oven proof pan. Remove all the fat from the roasting pan. Add the wine to the vegetables and boil the liquid for a few minutes, and move the vegetables about with a spoon. When the liquid has been reduced by 1/2, strain it through a sieve into a small pan and keep warm. Press the vegetables through the sieve as well, but do not attempt to push all solids.
Meanwhile preheat the boiler at maximum heat. With the meat side of the rack up, brush the top rack with the reserved honey mixture. Put the meat under the broiler for 3 minutes, until the top of the rack is nicely caramelized.
Cut the rack into 8 chops, and arrange them in 2 plates with liquid of the roasting pan.

Serves 2

SAUTEED POTATOES WITH BUTTER
1 Potatoes per person
4 tablespoons butter
Salt and pepper
Garlic Salt (optional)

Peel the4 potatoes and sliced them about a ½ inch round. In a large pan place cold water and salt, add the potatoes and cook until the potatoes are not all the way through cooked. Drain and set aside. In a large skillet add the butter until melted over medium heat. Add the potatoes and cook until nice and golden. Season with salt and pepper and garlic salt if desired. Serve hot

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