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Lamb for Lovers

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Lamb for Lovers

Directions

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Ingredients :

  • 2 tablespoons olive oil
  • 2 (7 bone) racks of lamb
  • trimmed
  • fat reserved
  • salt and pepper to taste
  • 4 cloves garlic
  • minced
  • 1 large onion
  • diced
  • 4 carrots
  • diced
  • 1 cup celery tops
  • 1 cup port wine
  • 1 cup red wine
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 5 sprigs fresh spearmint
  • 3 sprigs fresh rosemary
  • 1 cup mint apple jelly
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 tablespoon garlic
  • minced
  • ¼ cup panko bread crumbs
  • 2 tablespoons olive oil
  • 4 sprigs fresh mint
  • Methods :

  • To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
  • Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
  • To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
  • Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
  • Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.
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