AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE
This is a recipe that I have been working on/perfecting for some time. Inspired by the Rack of Lamb at Outback. I found a seasoning recipe online a few years ago that was similar to mine. The most laborious part is mixing the seasonings. The seasoning is incredible, great for any meat really. The Cabernet sauce is a variation the outback one and is great too. I served this recently with mashed red potatoes. Sometimes I'll do 1 teaspoon kosher salt and 1/2 teaspoon granulated salt, to make the saltiness more uniform.
Provided by Hobotronics
Categories Lamb/Sheep
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 425.
- Mix together seasoning ingredients in a bowl.
- Heat Olive Oil in large skillet to medium.
- If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
- Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
- While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
- When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!
COPYCAT OUTBACK STEAKHOUSE RACK OF LAMB CABERNET SAUCE
Can you say impressive? Rack of lamb is a showstopper no matter what, but the rich Cabernet sauce will really raise some eyebrows.
Provided by TIGEROOEY
Time 29m
Yield 7 cups
Number Of Ingredients 7
Steps:
- In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture. While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
Nutrition Facts :
RACK OF LAMB
I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.
Provided by Marie
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sear rack of lamb all over in skillet that can be used in the oven.
- With food processor running, drop shallot and garlic into top tube and process until finely minced.
- Add parsley and process until finely chopped.
- Add pieces of fresh bread (about one slice) and process to fine crumbs.
- Remove from processor to a bowl and mix in melted butter.
- Pat bread crumb mixture onto top of rack of lamb.
- Roast at 450° for 15 to 20 minutes.
- If crumbs brown too quickly, turn oven down to 425°.
- Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).
Nutrition Facts : Calories 307, Fat 30.3, SaturatedFat 15.6, Cholesterol 61, Sodium 269.1, Carbohydrate 8.7, Fiber 0.4, Sugar 0.6, Protein 1.6
HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE
Absolutely spectacular rack of lamb from the food addicts. This dish is a great date night recipe. I served it over some risotto, and it was mouth watering...
Provided by seangcolman
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
- 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
- 3. Pre-heat oven to 400-degrees.
- 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
- 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
- 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
- 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.
Nutrition Facts : Calories 1502.5, Fat 120.6, SaturatedFat 56.4, Cholesterol 275.8, Sodium 1480.5, Carbohydrate 18.7, Fiber 0.7, Sugar 9.7, Protein 52
EASY CABERNET SAUCE FOR BEEF OR LAMB
Steps:
- Gather the ingredients.
- Heat the olive oil in a small saucepan or saucier over medium heat; add onions, and cook for 1 minute. Blend in flour and pepper. Cook, stirring, for 1 minute.
- Gradually stir in cabernet and beef stock. Let the mixture simmer briskly until reduced by about half, stirring occasionally.
- Add heavy cream and butter; continue simmering until reduced down to a nicely thickened sauce. Taste, and add a little salt, if needed.
- Stir in Gravy Master or other browning sauce, a few drops at a time, until you have the sauce as dark in color as you like.
- Strain the sauce through a fine-mesh sieve, if desired. Serve with roast beef, steak, venison, or lamb.
- Serve and enjoy.
Nutrition Facts : Calories 165 kcal, Carbohydrate 3 g, Cholesterol 41 mg, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, Sodium 144 mg, Sugar 1 g, Fat 15 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 g
RACK OF LAMB IN GORGONZOLA SAUCE
This recipe comes from the R.S.V.P. section in a December 1985 issue of Bon Appetit magazine. It was requested from Tallgrass, a restaurant in Lockport, Illinois.
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Mix breadcrumbs,herbs,salt and pepper to taste in processor.
- Rub lamb generously with mustard then coat with breadcrumb mixture, pressing to adhere.
- Arrange racks in roasting pan; roast until outside is crisp but inside is still pink, 20 to 25 minutes; do not overcook.
- Blend yolks,cheese,lemon juice,cornstarch and 1/4 t. salt in processor until smooth.
- With machine running, add butter through feed tube in thin stream.
- With machine running, add cream through feed tube in thin stream.
- Transfer to saucepan and keep warm in tempid water bath.
- Cut racks into ribs; arrange 4 ribs on each plate.
- Spoon sauce over and serve immediately.
Nutrition Facts : Calories 712.9, Fat 61.2, SaturatedFat 37, Cholesterol 310.4, Sodium 657.8, Carbohydrate 31.4, Fiber 2, Sugar 2.8, Protein 11.3
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HERB-ROASTED RACK OF LAMB WITH SMOKY CABERNET SAUCE …
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- In a large saucepan, cook the bacon over moderate heat until crisp around the edges. Add the onion, carrot, celery and whole garlic cloves and cook until softened, about 10 minutes. Add the tomato, peppercorns, thyme, bay leaf, wine and port and cook over moderate heat until reduced by half, about 15 minutes.
- Strain the sauce into a medium sauce-pan and cook over moderate heat until reduced to 1 cup, 10 minutes. Add the stock and reduce to 1/2 cup, about 20 minutes. Transfer the sauce to a small saucepan and refrigerate for 4 hours.
- Meanwhile, set the lamb, fat side up, in a medium roasting pan. Mix the minced garlic with the herbes de Provence and the oil and rub over the lamb. Refrigerate for at least 30 minutes or for up to 3 hours.
- Preheat the oven to 425°. Generously season the lamb with salt and pepper and roast for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 140° for medium rare. Transfer the lamb to a carving board and let rest for 10 minutes.
RACK OF LAMB WITH CABERNET SAUCE RECIPE - FOOD & WINE
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- Preheat the oven to 425°. Season the lamb racks all over with coarse salt and pepper. Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 tablespoon of oil in a medium skillet; both skillets should be ovenproof. Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down. Cook the racks over moderately high heat until well browned, about 4 minutes. Turn the racks and brown the other side, about 3 minutes longer.
- Transfer the skillets to the oven and roast the lamb for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120°or rare and 125° for medium rare. Transfer the racks to a carving board and let rest for 10 minutes.
- Meanwhile, set the medium skillet over high heat. Add 1/2 cup of the wine and bring to a boil, scraping up any browned bits. Pour the wine into the large skillet and add the garlic and thyme. Set the large skillet over high heat, add the remaining 1/2 cup of wine and boil until reduced by one-third, about 3 minutes. Add the chicken stock and boil until reduced to 1/2 cup, about 8 minutes. Remove the skillet from the heat and discard the garlic and thyme sprig. Whisk in the butter, 1 piece at a time. Season with salt and pepper and strain the sauce into a warmed gravy boat.
- To serve, cut the lamb into chops and arrange 3 chops on each dinner plate. Pass the Cabernet sauce at the table along with a little coarse salt for sprinkling on the lamb.
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