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 settling on it: it needed to marinate overnight, and that would have never happened seeing that dinner was imminent.
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When all fails I can always turn to one of my favorite cookbooks and chef: “The Lutece Cookbook” by Andre Soltner.
With 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 to the fact that I do not like cold lamb and by letting rest, as the original recipe requires, the lamb gets colder 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.
Tonight’s June 29, 2010 dinner:
Caramelized Rack of Lamb
Butter Sautéed Potatoes
Peas with butter
Caramelized Rack of Lamb
Ingredients
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon thyme, crumbled
- ½ lemon, juice
- ground pepper
- 1 pound rack lamb 8-chops
- 1 tablespoon olive oil
- 1 onion, peeled and cut in 1/3 inch pieces
- 1 carrot washed, trimmed, peeled, washed and cut in 1/3 Inch pieces
- 1 garlic clove, unpeeled
- ¾ cup white wine
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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