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Rack Of Lamb With Minted Zinfandel Sauce

chef.alexande's picture
Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1)Preheat oven to 375 degrees F.
2)Mix rosemary, oil and garlic. Coat lamb with this marinade.

MAKING
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.

SERVING
7)Decorate with chopped leaves of mint and season with pepper and salt.
8)Slice the lamb and serve hot with the sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Gourmet
Servings: 
8

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