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Lamb for Lovers

SUBMITTED BY: THEISRAELS PHOTO BY: Monique922

"This is a rack of lamb dish with rosemary and mint demi-glace. Serve with oven roasted red potatoes and sauteed green beans amandine. Perfect for Valentine's Day! Buy a seven bone rack of lamb, and have the butcher trim the fat cap and in between the bones for you, and save these trimmings for roasting."

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PREP TIME	30 Min
COOK TIME	8 Hrs 30 Min
READY IN	9 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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
1/4 cup panko bread crumbs
2 tablespoons olive oil
4 sprigs fresh mint

DIRECTIONS

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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REVIEWS

Reviewed on Nov. 10, 2005 by VORCHA

We thought this was wonderful! The demi-glace sauce is to die for. I now make it anytime I... MORE

Reviewed on Nov. 2, 2003 by IRRATENOW

I browned it in skillet and then put in oven to bake. Then added sauce on top after baking and... MORE

Reviewed on Sep. 29, 2003 by DAYNAMAY

THIS RECIPE WAS NOT BAAAD MORE

Reviewed on Jul. 17, 2007 by MareeBee

This is a great dish. The flavors of the demi-glace are very impressive. I prop the chops... MORE

Reviewed on Feb. 15, 2008 by Allison

Very nice. It did take more like 15 minutes to cook the lamb, and it I simmered the... MORE