Who Doesn’t Like a Rack (of Lamb)?


As the More is More Mom®, I’m all about…..more delicious Halloween Dinners! Forever and ever, we have had a gaggle of kids and their parents in our home for cocktails, appetizers and dinner. What better way to bring families and friends together? But, our kids are big now; Nick hasn’t dressed up in years, and Amanda and her pal, Rosebud, decided just last night, on the fly, what costumes to wear. Long ago are the days where we planned and plotted their costumes for weeks on end, visiting fabric and party stores, my mom and I turning our basement into a sweatshop with dueling sewing machines. No, this year was quiet, so I decided to cook a special dinner: Rack of Lamb.

Lamb is such a treat and is really very easy to prepare. The Cabernet Sauce is perfect for a cool and spooky night. I think you’re going to love it all autumn and winter long!

Roasted Rosemary Encrusted Rack of Lamb, with a Shallot and Cabernet Sauce:

There will be approximately 24 ribs, 3-4 ribs per serving, 6-8 servings

Pre-heat the oven to 400°

Spray a roasting pan with non-stick spray

Place 3 racks of lamb in pan (I always have good luck at Costco for my meat, and the lamb is no different)

Salt and pepper both sides

In a medium size bowl, mix:

1-½ cups of fresh, white bread crumbs (about 6 slices chopped in the food processor)

 3 Tbsp chopped rosemary

8 cloves if garlic minced

1 stick of butter, softened (not melted, for a nice, spreadable consistency)

 

Coat the tops and sides of the racks with the bread mixture

Roast for 25-30 minutes or until a meat thermometer registers 125-130°

Remove from the oven and place on a cutting board

Reserve the pan juices for the sauce

Shallot and Cabernet Sauce:

I found that the pan didn’t have that many juices, because of the bread crumb mixture, there were more brown bits. I placed my roasting pan directly on a burner over medium-high heat.

 

Add;

½ stick of butter

 

Once melted, add;

¾ cups finely chopped shallots

Cook until tender, 2-3 minutes

Add;

1 ½ cups of Cabernet

For about 2 minutes, and reduce

Stir in;

12 oz beef broth

1 Tbsp Dijon mustard

2 Tbsp unsalted butter

Cook on medium-low heat until heated through and liquid starts to reduce

Through a mesh colander, filter sauce into a sauce pan

Bring liquid in the saucepan to a boil, to continue the reduction process

To thicken;

Add 1-2 more Tbsp of softened butter

Turn off heat

If the sauce needs to be thickened further add a few Tbsp of flour and stir

Slice racks into ribs

Serve with sauce

Such rich, amazing, flavorful goodness!

What better to accompany the beautiful rack of lamb than mashed potatoes and roasted green beans?

Everybody knows how to make mashed potatoes. If you don’t, please email me at moreismoremom@gmail.com

Roasted Tomatoes and Green Beans

Pre-heat oven to 400°

Line a large rimmed baking sheet with aluminum foil

Prepare;

3 lbs greens beans, ends trimmed (or purchase them that way at the grocery store)

2 pints of grape tomatoes, rinsed

 In a bowl combine;

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 ½ tsp salt

In a large bowl, toss;

Green beans

Grape tomatoes

Vinaigrette

 

Place coated veggies on baking sheet

Sprinkle;

2 Tbsp mustard seeds

Roast 20 minutes, until veggies are tender

Plate and serve…

 

More family meals, more trick-or-treating, mote elegant Halloween suppers…

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3 Comments

Filed under Entertaining, More is More Mom, Recipes

3 responses to “Who Doesn’t Like a Rack (of Lamb)?

  1. Pingback: 4D Concepts Wicker Wine Rack, Wicker/ Metal | BuyWineAccessories.org

  2. I love a rack of lamb!
    Also something you might want to try, if you have a well seasoned cast iron pan or a good quality non-stick, sear the lamb fat-side down in a pan. Start from a cold pan so the lamb fat begins to render and get crispy without burning.
    At this point, let it cool slightly, brush dijon mustard onto the fat and pat-on your mint/rosemary/thyme crust on-top of that.

    Otherwise very similar to your recipe. I can assure you it is delicious. I like mine with mash too!, though I like to keep the garlic whole and roast with the lamb, a few sprigs of herbs roasted in with the lamb is lovely too. For the sauce, I just rehydrate the roasting juices with some water and gently simmer it down till it thickens naturally for the sauce., maybe add some homemade gelatinised stock if I’ve got it. Give it a try

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