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Rack Of Lamb with Horseradish Crust and Red Wine Jus Lie

2 Racks lamb; (about 14 bones), trimmed
Freshly ground black pepper
2 ts Olive oil

Horseradish Crust
1 tb Dijon mustard
1 Clove garlic; chopped
1 tb Chopped fresh or prepared horseradish
1 ts Extra virgin olive oil
1 tb Chopped fresh thyme
1/4 c Breadcrumbs

Red Wine Jus Lie
2 c Dry red wine
2 Shallots; chopped
3 Cloves garlic; chopped
3 c Rich lamb or veal stock
1 ts Cornstarch
1 ts Unsalted butter
Freshly ground black pepper

Preheat the oven to 350 degrees

To prepare the lamb, season the meat with salt and pepper. Heat the oil over high heat in a very large saute pan. Add the lamb and sear it well, 2 to 3 minutes. Remove the lamb from the pan and set it aside to cool.

To prepare the crust, place all of the ingredients in a medium bowl and mix well.

Using your fingers, press the crust onto the meat side of the rack. Place the coated meat in a roasting pan and roast in the oven for about 15 minutes for medium-rare to medium doneness. Meanwhile, make the sauce.

To prepare the sauce, place the wine, shallots, and garlic in a medium saucepan and reduce over high heat until about 1/4 cup of the red wine remains. Add the stock and reduce until about 3/4 cup of liquid remains. Bring the sauce to a boil. Put the cornstarch in a small bowl and add just enough water to soften it. Whisk the cornstarch into the boiling sauce. Add the butter and season to taste with salt and pepper.

Remove the lamb from the oven and let the meat rest for about 2 to 3 minutes before slicing. To serve, cut the rack of lamb into individual chops, slicing between the bones. Serve warm with red wine sauce spooned over the top.

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