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- 1½-2 lbs. rack of lamb, Frenched
- 2 tablespoons fresh rosemary, chopped coarse
- 2 tablespoons garlic, minced
- 1 tablespoon kosher or sea salt, coarse
- ¼ cup extra-virgin olive oil
- 1 tablespoon canola oil
- ¼ cup red wine
- 1 cup veal or beef demi-glace
- 2 tablespoons Dijon mustard
Chop the rosemary and garlic together along 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. Set aside to marinate for at least 2 hours in refrigerator.
Place the lamb at room temperature for at least 45 minutes. Preheat oven to 400°F.
Once the oven is preheated, place a large oven-safe skillet on the stove at medium-high heat. Add the canola oil, and when you see the oil just start to smoke, place the rack fat side down in the skillet. Brown the lamb 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 of the roast with a meat thermometer. When the internal temperature reaches 125°F for medium rare (this can take up to 25 more minutes), take the rack out and allow it to rest on a cutting board while you assemble the sauce.
Place the pan back onto medium-high heat: When the oil in the bottom of the pan starts to bubble, deglaze the pan with red wine. Always remember to temporarily remove the pan from the heat when adding alcoholic beverages. 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 the heat. Carve the rack between each second bone, and serve with a generous quantity of the pan sauce.
Techniques used in this recipe:
mincemince: to chop into very small pieces. deglazedeglaze: 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. chop (I)chop (I): to cut into pieces of roughly the same size.
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.
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.
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.