| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 35 min | 50 min |
Servings
2
Ingredients
2 tablespoons Butter
1/2 cup Onions small dice
3 clove Garlic finely chopped
1/4 cup Red wine
1 quart Veal or beef stock
1 tablespoon Fresh Rosemary finely chopped
TT Salt and Pepper TT= To Taste
Service
1 Rack of Lamb frenched with fat cap on
3 clove Garlic rough chopped
2 tablespoons Rosemary chopped
4 tablespoons Olive Oil
TT Salt and Pepper TT= To Taste
Directions
- Rosemary Demi Glace
Place butter in a small sauce pan and put over medium heat. When the butter is melted add the onions and garlic and cook until the onions are translucent. Add the red wine and increase to high cooking until almost all of the wine is cooked off. Add the stock and rosemary then reduce the liquid by 3/4ers. Remove from heat. This should be a nice and thick sauce. Season to taste with salt and pepper, keep the sauce warm for service.
- Roasted Rack of Lamb
Place the garlic, rosemary and olive oil into a small bowl and mix together. Cover the lamb with the mixture and add some salt and pepper. Place in a 450 degree preheated oven and cook for 10 minutes. Reduce the heat to 350 and cook for another 15 minutes. Remove from oven and let it sit for 5 minutes to let the juices redistribute.
- Plating
Divide the sauce in the middle of two dinner plates. Slice the lamb in half, each person should have four bones. Place the lamb between in the middle of the sauce and serve. Enjoy!
