Rack of Lamb With Rosemary Wine Sauce
Rack of Lamb With Rosemary Wine Sauce
Makes 2 servings. Recipe is by Howard Nobles.
1 rack of lamb (8 bones)
Olive oil
Salt
Cracked black pepper
3 sprigs fresh rosemary
Sauce:
Reserved lamb trimmings
1 tbl. all-purpose flour
½ cup red wine
½ cup wine jelly
1 clove garlic, minced
Juice and zest of 1 lemon
2 sprigs fresh rosemary
2 tbls. butter
1. Preheat oven to 500 degrees. Trim lamb rack down to the tenderloin and French out (scrape) the ribs. Reserve trimmings for sauce.
2. Place enough oil in the bottom of a cast-iron skillet to cover completely. Place lamb in skillet, rib side down. Salt and pepper liberally, cover with rosemary and place in oven. For medium rare, cook exactly 22 minutes. Remove and allow to rest 10 minutes.
3. Meanwhile, place the meatier portions of reserved trimmings in a medium heavy-bottomed saucepan and sauté until the fat renders out. Pour off all but 1 tablespoon fat and stir in the flour. Cook and stir 1 minute. Carefully add wine and cook over medium-high heat until wine reduces by one-half. Add water to cover trimmings and simmer 20 minutes. Strain. Add jelly, garlic, lemon juice and zest and rosemary. Simmer until sauce thickens. Right before serving add butter and stir until melted.