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I don't want to sacrafice this lamb
Comments
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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.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
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
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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__________________________________________Dripping Springs, Texas.Just west of Austintatious
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We Scots are primitive as you so aptly pointed out in the stike thread
Steve
Caledon, ON
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