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Rack of Lamb Martini and Rossi* Recipe

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This recipe for Rack of Lamb Martini and Rossi* is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 racks of lamb
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
Martini Rossi Sauce:
1/4 cup shallots (finely chopped)
1 cup dry red Martini Rossi
1 teaspoon minced rosemary leaves (or about 1/4 teaspoon of crumbled dried rosemary)
1 teaspoon chives (chopped)
1 cup beef stock (preferably unsalted or low sodium)
1 to 2 tablespoons butter
Kosher salt and freshly ground black pepper (to taste)

3 T Water
3 T Cornstarch
Directions:
Directions:
1. Heat oven to 400 F. Sprinkle the lamb with salt and pepper. Heat olive oil in a large heavy skillet — preferably an oven-safe skillet — over medium-high heat. Place racks of lamb in skillet, meaty side down. Sear the lamb until nicely browned on all sides, letting the racks support each other.
2. Transfer the skillet to the oven and roast the lamb for about 20 to 30 minutes.*
3. Remove the racks to a platter, tent it loosely with foil, and keep warm.
4. Place the skillet over medium heat and add the shallot or onions to the drippings. If necessary, add a tablespoon or two of olive oil. Cook, stirring, for 3 to 4 minutes, until tender. Add the wine and herbs; boil until the wine has reduced by about two-thirds. Add the beef stock and continue to cook over medium heat until reduced to about 3/4 cup. Add the butter; stir.
Taste and season with salt and pepper. Mix the water and cornstarch together - pour into sauce if you wish to thicken. Serve sauce with the lamb. Makes about 3/4 cup.
Cut lamb into portions and serve with the red wine sauce.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
This recipe came from Umberto's cook book. I made some adaptations but this is very close. Make sure you have the rack of lamb "frenched" - otherwise you will have a LOT of fat on the racks and things will NOT go well.

 

 

 

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