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ROASTED RACK OF LAMB PROVENÇALE
This dish, typical of the south of France, is a much leaner and easier roast to prepared in place of the proverbial leg of lamb.....perfect for Easter Sunday.
Serves: 4
Prep.Time: 15 + roasting time
2 half-racks of lamb (total 8-9 ribs)
1/4 cup Olive oil, divided
2/3 cup Dry Bread crumbs
3 cloves Garlic -- minced
1 tablespoon chopped fresh rosemary (or 1 tsp.dried)
1 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
SAUCE:
1 tablespoon minced fresh garlic
2 tablespoons minced shallots or finely chopped onion
1 tablespoon chopped fresh rosemary (or 1 tsp. dried)
2 cups cabernet wine, or other dry red wine
1 cup veal or beef broth
Salt and pepper to taste
Preheat oven to 400 degrees. Trin excess fat (the top "fat cap") from lamb, leaving some for flavoring. In a small bowl, combine 2 tablespoons of the olive oil with bread crumbs and seasonings; press mixture onto the fatty upper part of the rack. Heat a large heavy skillet until very hot; add the remaining olive oil and sear lamb until golden brown. Place skillet into preheated oven and roast 20-25 minutes, or until internal temperature reads 150 degrees for medium rare. Remove from pan to warm platter and let stand 10 minutes while preparing sauce.
SAUCE:
In the same skillet, add garlic, shallots or onion and rosemary; saute 3-4 minutes. Add wine and broth; season with salt and pepper, and boil until reduced by half, about 12-15 minutes. To serve, drizzle sauce around serving plates or platter; slice lamb down between every each rib and place ribs on top of sauce. Serve additional sauce on the side if desired.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved