Lamb With Merlot Butter Sauce Food

RACK OF LAMB WITH A MERLOT GLAZE AND CHERRY REDUCTION SAUCE

Steps:

• To prepare the sauce; combine the wine, cherries, garlic and shallot in a saucepan over high heat and reduce until the mixture is almost dry, about 10 minutes.
• Add the stock, decrease the heat to medium, and reduce until the sauce is thick and coats the back of a spoon, 10 to 15 minutes.
• Add the butter and stir until melted.
• Season to taste with salt and pepper.
• Keep warm until you are ready to serve.
• Preheat oven to 300*F.
• To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes.
• Set aside until you are ready to use it.
• To prepare the lamb, season the racks well with salt and pepper.
• Heat the oil in a large saute pan over high heat until smoking hot.
• Add as many of the racks as will fit without overcrowding the pan, meat side down, and sear well, 3 to 4 minutes; transfer to a sheet pan.
• Continue searing the remaining racks.
• Baste the racks well with the glaze.
• Set the pan in the oven and roast, basting every 5 minutes, until the meat reaches an internal temperature of 135*F for medium-rare doneness about 20 minutes.
• Remove the racks from the oven and let sit for about 5 minutes, then slice.
• To serve, place the slices on a warm serving platter and drizzle with some of the sauce.
• Garnish with rosemary sprigs and serve warm, with any extra sauce on the side.

LAMB WITH MERLOT-BUTTER SAUCE

Steps:

• Preheat oven to 400F degrees.
• Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
• In a small bowl, mix together the breadcrumbs, garlic and parsley.
• Pat this mixture firmly onto lamb.
• In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
• Place lamb in pan and quickly sear on each side, about 4 minutes per side.
• Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
• Remove lamb from pan and place on a warm plate; tent with foil and set aside.
• Place pan on stovetop, over medium-high heat.
• Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
• Add the butter to pan, whisking constantly until butter melts and melds into sauce.
• Remove foil from lamb and slice, cutting through middle of ribs.
• Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
• Serve immediately.

FILET WITH A MERLOT SAUCE

Steps:

• In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
• In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
• Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

BUTTERFLIED LEG OF LAMB

Steps:

• 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
• 2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

HERB-COATED LAMB WITH PORT-RED WINE SAUCE

Steps:

• Make lamb:
• Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
• Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
• Meanwhile, make sauce:
• Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
• Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.