Ingredients: |
Ingredients: Sauce
1 teaspoon olive oil
2 pears, peeled, cored and cut into ¾ inch pieces
1 shallot minced
1 garlic clove minced
5 tablespoons bourbon
½ cup (or more) chicken stock
2 tablespoons pure maple syrup
6 juniper berries
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Lamb
3 tablespoons coarse-grained mustard
1 tablespoon pure maple syrup
1 small shallot, minced
1 small garlic clove, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon olive oil
1 rack of lamb, trimmed (1 ½ lbs.)
1/3 cup finely chopped walnuts
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Directions: |
Directions:For sauce: Heat oil in heavy medium saucepan over medium low heat. Add pears, sauté until golden, about 6 minutes. Add shallot and garlic, sauté until shallot is translucent, about 2 minutes. Remove from heat and add 4 tablespoons bourbon. Carefully ignite with a match. When flames subside, return saucepan to heat and boil 2 minutes. Add ½ cup stock, syrup, juniper berries, cinnamon and nutmeg. Cover pan and cook until pears are soft, stirring occasionally, about 10 minutes.
Discard juniper berries. Puree sauce until smooth, then return to sauce pan. Add remaining tablespoon bourbon and thin with more stock, if desired. Season to taste with salt and pepper.
For Lamb: Preheat oven to 375 degrees. Combine mustard, maple syrup, shallot, garlic, rosemary and thyme in small bowl. Season with salt and pepper. Set aside. Heat oil in heavy skillet over medium-high heat. Add lamb and cook until brown, about 1 minute per side. Remove from heat and pat Lamb dry. Brush with mustard mixture and sprinkle with walnuts, pressing nuts into lamb.
Place lamb on rack in roasting pan. Pour water into pan to depth of ½ inch. Cook until thermometer inserted into thickest part of lamb registers 130 degrees, about 25 minutes. Transfer lamb to platter and let stand for 10 minutes.
Meanwhile bring sauce to simmer. Cut lamb between bones into 4 double chops and serve with sauce. |
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