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My review
Lamb for Lovers
THEISRAELS
"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
9 h servings 1246 calsOriginal recipe yields 4 servings
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Directions
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- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 1246 calories; 79.4 g fat; 68.4 g carbohydrates; 45.3 g protein; 192 mg cholesterol; 422 mg sodium. Full nutrition
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Reviews
Read all reviews 914 Ratings
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Most helpful positive review
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...
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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...
4/16/2003
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, expensiv...
7/17/2007
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 hav...
1/1/2010
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...
2/15/2008
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 us...
11/1/2009
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.
2/15/2009
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 w...