This is a rack of lamb dish with rosemary and mint demi-glace. Serve with oven roasted red potatoes and sauteed green beans amandine. Perfect for Valentine's Day! Buy a seven bone rack of lamb, and have the butcher trim the fat cap and in between the bones for you, and save these trimmings for roasting.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

1245.9 calories; 45.3 g protein; 68.4 g carbohydrates; 191.8 mg cholesterol; 421.9 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2005
We thought this was wonderful! The demi-glace sauce is to die for. I now make it anytime I roast a whole leg to acompany it as it is perfect with the lamb. Two racks of lamb is a bit much for two people unless you are really hungry. Could easily serve 3-maybe 4 people with this recipe but it was wonderful! Read More
(15)

Most helpful critical review

Rating: 3 stars
09/29/2003
THIS RECIPE WAS NOT BAAAD Read More
(16)
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/10/2005
We thought this was wonderful! The demi-glace sauce is to die for. I now make it anytime I roast a whole leg to acompany it as it is perfect with the lamb. Two racks of lamb is a bit much for two people unless you are really hungry. Could easily serve 3-maybe 4 people with this recipe but it was wonderful! Read More
(15)
Rating: 3 stars
09/29/2003
THIS RECIPE WAS NOT BAAAD Read More
(16)
Rating: 5 stars
11/10/2005
We thought this was wonderful! The demi-glace sauce is to die for. I now make it anytime I roast a whole leg to acompany it as it is perfect with the lamb. Two racks of lamb is a bit much for two people unless you are really hungry. Could easily serve 3-maybe 4 people with this recipe but it was wonderful! Read More
(15)
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Rating: 4 stars
11/02/2003
I browned it in skillet and then put in oven to bake. Then added sauce on top after baking and slicing. Don't know if it's necessary to brown in skillet first I think not. It was good expensive worth it every once in a while. Read More
(13)
Rating: 5 stars
07/17/2007
This is a great dish. The flavors of the demi-glace are very impressive. I prop the chops against a mound of mashed potatoes drizzle with demi-glace and garnish liberally with fresh mint. I have made it several times for friends and family all with rave reviews. This yields a copious amount of demi-glace which I vacuum seal and stick in the freezer. Read More
(8)
Rating: 4 stars
02/15/2008
Very nice. It did take more like 15 minutes to cook the lamb and it I simmered the demi-glace after adding the jelly for a long time but it never thickened. After I gave up and decided to use it thin it thickened as it cooled down a little. I was worried I wouldn't like it because I wasn't really loving the smells as I was cooking it but by the time it was all done and I tried it it was delicious. Half a recipe was perfect for two people. Read More
(7)
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Rating: 1 stars
01/05/2010
Though delicious sounding in theory in practice this dish fell far short of advertised expectations. The glaze was runny black and unappetizing. After attempting to sear the rack of lamb as instructed though against better judgement a small catastrophe occurred. After an elapsed time of thirty seconds the "seared" side of the lamb resembled something seen in a Rob Zombie petting zoo. To the originating author I send my sincere thanks for making this an anniversary to be forgotten. Read More
(7)
Rating: 4 stars
11/02/2009
It Was A great Recipe I Used Lamb Chops Instead Of Shanks And the Meat still fell of the bone i served it with a side of brown rice. Read More
(6)
Rating: 3 stars
02/18/2009
This recipe wasn't bad. I have never really prepared meat on my own before seeing as how my previous boyfriend was a vegetarian. I am much better with vegetables. My sauce never thickened but was very good with the lamb. I had to cook the meat even longer than 15 minutes. Read More
(3)
Rating: 5 stars
05/14/2013
So delicious! Read More
(2)