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Roasted Rack of Spring Lamb |
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| Category: | Main Dishes |
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| # of Servings: | 8 |
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| Submitted by: | Bret Bannon |
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| Description: |  |
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| Ingredients: | 2 racks of lamb chops (8 chops per rack), trimmed 8 medium shallots, finely minced 1 Tbsp. all-purpose flour ½ c. red wine 1½–2 c. beef broth 3 Tbsp. (1½ oz.) unsalted butter, room temperature |
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| Preparation: | Preheat oven to 400 degrees. Heat ovenproof skillet (large enough to fit both racks) over high heat. Add chops, fat side down, and sear until well browned, about 5 minutes. Turn chops, fat side up, and pat shallots evenly, continuing to sear for additional 4 minutes. Place pan in oven and roast for 30 minutes, or until instant thermometer registers 120 degrees for rare, or 130 degrees for medium rare. Remove pan from oven and place rack on cutting board, tented with foil, to rest for at least 10 minutes. Remember that the temperature will continue to rise while the lamb is resting. Meanwhile, pour off all but 2 Tbsp. of drippings. Place on cook-top over medium-high heat. Whisk in flour, stirring constantly until lightly browned. Slowly add wine and broth, stirring to prevent lumps and scraping up any brown bits. Reduce sauce to desired consistency. Turn off heat and stir in butter, 1 Tbsp. at a time, until each piece is incorporated. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon sauce around lamb and serve. |
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