Viking Cooking (1/28/11) - Roasted Rack Of Lamb - WSMV Channel 4

Viking Cooking (1/28/11) - Roasted Rack Of Lamb

Roasted Rack of Lamb with Rosemary Merlot Demi- GlaceServes 4
INGREDIENTSLamb: 1 (1½ to 2-pound) lamb rack, frenched* 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary, plus extra sprigs for garnish 1 teaspoon kosher salt, or to taste 1 teaspoon freshly ground coarse black pepper, or to tasteSauce: 1 tablespoon canola oil 1 large shallot, diced 1 large clove garlic, minced 1 teaspoon finely chopped fresh rosemary, plus whole sprigs for garnish (optional) ½ cup Merlot, of drinkable quality 1 cup beef or veal demi-glace (or strong beef stock)** 2 teaspoons brandy, or to taste Salt and freshly ground black pepper, to taste 2 teaspoons finely chopped fresh flat-leaf parsley
METHODFor the Lamb: Allow the lamb to sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 400°F.1. Rub the lamb all over with olive oil and chopped rosemary; season generously with salt and pepper. Position the lamb, fat-side up, on a rack set over a roasting pan; cover the exposed bones with aluminum foil to prevent burning.2. Place the pan in the oven, and cook to the desired doneness. For rare, cook to an internal temperature of 125 to 130°F, about 20 minutes; for medium-rare, cook to an internal temperature of 130 to 135°F, about 30 minutes; for medium, cook to 140 to 145°F, about 35 minutes.3. Remove the pan from the oven; transfer the lamb to a carving board with a well, and tent loosely with foil; let rest 10 minutes. This allows the juices to redistribute evenly, producing juicier, more succulent lamb chops. Reserve the pan and its juices for making the sauce.4. For the Sauce: Pour off any excess fat, then place the roasting pan on the stovetop over medium-high heat. Add the oil and heat through. Add the shallots, garlic and rosemary and cook, stirring, until the shallots have begun to soften and the garlic is fragrant, about 3 minutes. Add the Merlot, scraping up any browned bits that have formed on the bottom of the pan (deglaze). Cook until the wine has reduced by half, then stir in the demi-glace. Simmer until the sauce coats the back of a spoon, about 10 minutes, then add the brandy and cook for an additional 2 minutes. Season to taste with salt and pepper, then stir in the parsley.5. To Serve: Remove the foil from the rib bones, and cut the rack into lamb chops. Transfer the chops to a warmed serving platter. For a dramatic presentation, place the chops back-to-back on the platter with the bones interlacing. Garnish the platter around the base of the chops with fresh rosemary sprigs; serve warm or at room temperature, passing the sauce separately.
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