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Rack of Lamb
2 (7 bone) racks of lamb
2 tablespoons olive oil
salt and pepper to taste
4 cloves garlic, minced
1 large onion, diced
4 carrots, diced
1 cup chopped celery, with leaves
1 cup red wine
1 cup port wine
1 (10.5 ounce) can chicken broth
5 sprigs fresh spearmint
3 sprigs fresh rosemary
1 cup mint apple jelly
1/4 cup panko bread crumbs
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon garlic, minced
2 tablespoons olive oil
1. To Make Demi-Glace: In a medium skillet over medium heat, heat 2
tablespoons olive oil and add trimmings and fat cap from lamb; add
salt and pepper to taste.
2. Cook until fat is brown without being burnt; when cooked, lower
heat and add 4 cloves minced garlic or to taste. Add onion, carrots,
celery tops, port, red wine, and chicken broth; reduce liquids at a
low simmer, adding more stock, port, or wine as needed to keep pan
from going dry.
3. Place mixture into a crock pot to simmer overnight; strain. Add
spearmint, rosemary and mint jelly; begin simmering over medium-low
heat to reduce, adding more port, wine, or stock as needed until
mixture leaves a syrup-like coating on the back of a spoon. Strain
once more and set aside to keep warm while lamb roasts.
4. To Roast Lamb: Preheat oven to 450 degrees F (230 degrees C).
5. Heat a cast iron or oven-proof skillet in oven until it reaches
450 degrees F (230 degrees C). Meanwhile, trim all excess fat and
preen rib bones.
6. Rub meat with 2 tablespoons olive oil, salt and pepper to taste,
and 1 tablespoon garlic, or to taste; coat with panko bread crumbs.
7. In heated skillet, warm 2 tablespoons olive oil and sear loins on
both sides; continue cooking to desired temperature (5 to 7 minutes
for medium rare).
8. Pour a small amount of demi-glace on platter and arrange sliced
loins criss-crossed; drizzle with more demi-glace and garnish with
fresh mint; serve.
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