Recipes Nugget Markets Signature Recipes
Pan-Roasted Rack of Lamb with Red Wine Dijon Demi-Glace
- Prep time
- 15 minutes PT15M
- Cook time
- 1 hour 30 minutes, plus 2–3 hours marinating PT30.016666666667M
- Yield
- 4 servings
- Difficulty
This impressive centerpiece dish is seasoned simply with garlic, olive oil, kosher salt and rosemary. The Red Wine Dijon Demi-Glace takes it to the next level.
Ingredients
- 2 tablespoons coarse-chopped fresh rosemary
- 2 tablespoons minced garlic
- 1 tablespoon kosher salt
- ¼ cup extra virgin olive oil
- 1 rack of lamb (1½–2 pounds), Frenched
- 1 tablespoon canola oil
- ¼ cup red wine
- 1 cup veal or beef demi-glace
- 2 tablespoons Dijon mustard
Preparation
Chop the rosemary and garlic together with the salt, then add the olive oil to make a paste. Rub this mixture all over the rack of lamb, excluding the exposed bones. Marinate for at least 2 hours in refrigerator. Remove from refrigerator and let sit for at least 45 minutes to bring meat to room temperature.
Preheat oven to 400°F.
Place a large, oven-safe skillet on the stove over medium-high heat. Add the canola oil, and when it just starts to smoke, place the rack of lamb fat-side down in the skillet. Brown for 5–7 minutes, or until golden brown, then flip over and place the whole pan in the oven.
After 20 minutes, check the internal temperature with a meat thermometer. When the internal temperature reaches 125°F for medium rare (this can take up to 25 minutes more), take the rack of lamb out and allow to rest on a cutting board while you assemble the sauce.
Place the pan back on the stove over medium-high heat. When the oil in the bottom of the pan starts to bubble, deglaze pan with red wine. (Always remember to temporarily remove the pan from direct heat when adding alcohol.) Scrape the bottom of the pan with a whisk, and when the wine has reduced by half, add the demi-glace and whisk to combine. When the mixture comes back to a boil, whisk in the mustard and remove from heat.
Carve the rack between each second bone, and serve with a generous quantity of the pan sauce.
Techniques used in this recipe:
- chop (I)
- chop (I): to cut into pieces of roughly the same size.
- deglaze
- deglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.
- mince
- mince: to chop into very small pieces.
Glossary:
- demi-glace
-
French. “Half-glaze.” A mixture of equal proportions of brown stock and brown sauce that has been reduced by half. One of the Grand sauces.
Pair with
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Shiraz
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
-
Carmenere
Gentle tannins like a Merlot, but contains a lot of those strong herbal tendencies that Cabernet Franc wines tend to display. Chile is really the only country producing this varietal in any large quantity.
-
Mourvedre
Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.
