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Recipe Lamb for Lovers (Holiday)
Home Cooking Recipes
Required Ingredients:
- 2 tablespoons olive oil
- 2 (7 bone) racks of lamb, trimmed, fat reserved
- salt and pepper to taste
- 4 cloves garlic, minced
- 1 large onion, diced
- 4 carrots, diced
- 1 cup celery tops
- 1 cup port wine
- 1 cup red wine
- 1 (14.5 ounce) can low-sodium chicken broth
- 5 sprigs fresh spearmint
- 3 sprigs fresh rosemary
- 1 cup mint apple jelly
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon garlic, minced
- 1/4 cup panko bread crumbs
- 2 tablespoons olive oil
- 4 sprigs fresh mint
Preparing/Cooking:
- To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb.
- Season with salt and pepper.
- Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth.
- Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
- Strain the slow cooker mixture into a saucepan over medium-low heat.
- Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon.
- Strain once more, and keep warm while lamb roasts.
- To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C).
- Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic.
- Coat with panko bread crumbs.
- Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides.
- Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
- Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed.
- Drizzle with more demi-glace, and garnish with fresh mint to serve.
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