Rack of Lamb with Minted Zinfandel Sauce
|Garlic||1 Tablespoon, chopped|
|Rosemary||1 Tablespoon, chopped|
|Olive oil||1 Tablespoon|
|Lamb racks||2 Pound, trimmed|
|Shallot||2 Tablespoon, finely chopped|
|Mint jelly||1⁄4 Cup (4 tbs)|
|Zinfandel||2 Cup (32 tbs)|
|Demi glace||1 Quart|
|Mint||2 Tablespoon, chopped|
1)Preheat oven to 375 degrees F.
2)Mix rosemary, oil and garlic. Coat lamb with this marinade.
3)Roast lamb for 15 minutes at 130 degrees F over medium rare and 140 degrees F over medium. Roast until done over 160 degrees F, alternately.
4)For preparing sauce, stir fry shallots in hot oil.
5)Add in mint jelly, wine and reduce volume to half of original.
6)Add in demi glace and continue to cook for another 15 minutes. Strain the mixture.
7)Decorate with chopped leaves of mint and season with pepper and salt.
8)Slice the lamb and serve hot with the sauce.