ROASTED ELLENSBURG LAMB RACK
WITH
THYME-MERLOT SAUCE
Yield: 6 portions
INGREDIENTS:
1 ea Lamb
rack, chimed, split
Salt, to
taste
Black
pepper, ground, to taste
3 tblsp Olive oil
4 oz Dijon
mustard
1 tblsp Garlic, minced
8 oz Breadcrumbs,
fresh
3 tblsp Shallots, minced
4 oz Merlot
6 oz Brown
lamb stock
6 oz Chicken
stock
1 tsp Thyme, minced
4 oz Butter
METHOD:
1. Preheat oven to 450-degrees.
2. Season lamb racks with salt
and pepper.
3. Heat the olive oil in a
large, heavy-bottomed pan over high heat.
4. Sear lamb racks for
approximately 1-2 minutes on each side until thoroughly browned.
5. Remove the pan from the heat
and brush the topside of the meat with mustard.
6. Mix the garlic and
breadcrumbs and pat gently on top the mustard until the top of the meat is
coated with breadcrumbs.
7. Place the pan with the lamb
racks in the oven and roast until the desired internal temperature is attained.
8. Remove from oven, and rest
while sauce is prepared.
9. Discard all but 1 tblsp of
the fat rendered from the lamb.
10. Place the pan over
medium-high heat and sauté the minced shallots for 1-2 minutes or until they
are translucent.
11. Deglaze the pan with the
wine. Add the lamb stock, chicken stock,
and thyme.
12. Reduce the liquid to half
its original volume.
Remove the pan from the heat and finish the
sauce by whisking in the butter, a little at a time, until a smooth emulsion
forms. Season with salt and pepper
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