I don't want to sacrafice this lamb

Eller

I just bought to racks of lamb from Costo to the tune of $41. Please chime in with a quick recipe to grill them tonight? Thanks all.

Village Idiot

Lamb, Rack with Red Wine Sauce

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Ingredients:

2 Lamb racks

Salt & Pepper

2 tablespoons Olive oil

---- Sauce ---------

1/4 cup Onion , finely chopped

1 cup Wine, dry red

1 teaspoon Rosemary leaves, minced

1/2 teaspoon Thyme leaves, minced

1 teaspoon Chives, chopped

1 cup Beef broth

2 tablespoons Butter

Salt & Pepper

Directions:

1. Heat oven to 400°.

2. Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other. Transfer to a foil-lined roasting pan. Place pan in oven; roast for about 20 to 30 minutes.

3. In the same skillet, saute onions until tender. Add wine and herbs; simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter; stir. Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.

4. Cut lamb into portions and serve with the red wine sauce. Serves 2 to 4, depending on the meat-eaters in your family.

Little Steven

Vac seal them with chopped fresh garlic, rosemary, thyme, salt and pepper and olive oil. Stick them in a pot of hot tap water and leave them fot 40 minutes. Put them on the egg at 450* for a few minutes, flip and pull at 125*. Rest and serve

Village Idiot

Little Steven said:

Vac seal them with chopped fresh garlic, rosemary, thyme, salt and pepper and olive oil. Stick them in a pot of hot tap water and leave them fot 40 minutes. Put them on the egg at 450* for a few minutes, flip and pull at 125*. Rest and serve

Primitive but cute, L.S.

Little Steven

We Scots are primitive as you so aptly pointed out in the stike thread