Rack Of Lamb With Blueberry Sauce Food

RACK OF LAMB WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
• Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
• Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
• Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
• Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
• Remove lamb to a cutting board to rest about 5 minutes.
• Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
• Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

AMAZING SIMPLE RACK OF LAMB WITH CABERNET SAUCE

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!

RACK OF LAMB WITH FRUIT STUFFING AND SAUCE

Steps:

• Season the rack of lamb with salt and pepper.
• Heat the butter in a medium skillet over medium-high heat.
• Add the onions, celery, thyme, rosemary, sage, parsley, 1/4 teaspoon of salt, and pepper and cook, stirring, for 1 minute.
• Add the garlic and cook for 30 seconds.
• Add the apricots, raisins and prunes and cook for 2 minutes.
• Add the Port wine and cook until almost all the liquid has evaporated, about 5 minutes.
• Add the mint and walnuts and stir well to combine.
• Remove from the heat and allow to cool for 10 minutes.
• Reserve 1/4 cup of stuffing for the sauce.
• Preheat oven to 400 degrees.
• With a thin, sharp knife, cut into the middle of the lamb loin going as deep as you can.
• Turn the lamb and cut into the center from the other end, to make the 2 ends meet as 1 long slit.
• Insert the handle of a long handled wooden spoon into the slit and push it through the hole on the the other side.
• Gently work the spoon handle to enlarge the hole to 1/2 to 3/4 inch in diameter.
• With your fingers, work the fruit stuffing into the center of the meat, so that the hole is filled with about 1/4 cup of the stuffing.
• Heat a heavy skillet over medium-high heat.
• Add the rack to the pan and sear until brown on all sides, about 7 minutes.
• Combine the bread crumbs or crush cornflakes (I use crushed cornflakes), olive oil and remaining 1/2 teaspoon salt in a shallow bowl.
• Rub the fat side and the ends of the rack of lamb with the mustard, and then press on the bread crumbs or crushed cornflake mixture, coating the fat side and both ends evenly.
• Place the lamb in a roasting pan, fat or crusty side up, with aluminum foil covering the bones to prevent them from burning as they cook.
• Roast the lamb 20 to 25 minutes for medium-rare.
• While the lamb is roasting, make the sauce.
• In a 1 quart saucepot set over medium-high heat, add the olive oil.
• Add the onions and garlic to the pot and allow to sweat for 3 minutes.
• Add the reserved dry fruit stuffing and allow it to sweat for 1 minute.
• Deglaze with wine.
• Reduce the wine until nearly evaporated, and then add the stock and walnuts and reduce by 30 percent.
• Add the chopped sage and season with salt and pepper.
• Remove from heat and quickly swirl the cold butter into the sauce, and serve immediately over the lamb.