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I don't want to sacrafice this lamb

EllerEller Posts: 56
edited October 2012 in Lamb
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.
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Comments

  • Lamb, Rack with Red Wine Sauce

    --------------------------------------------------------------------------------

    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.


    image

    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Little StevenLittle Steven Posts: 26,941
    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

    Steve 

    Caledon, ON

     

    ·
  • 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.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Little StevenLittle Steven Posts: 26,941
    edited October 2012
    We Scots are primitive as you so aptly pointed out in the stike thread

    Steve 

    Caledon, ON

     

    ·
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