RACK OF LAMB - SLOW COOKED

By akselden

Ingredients

• 1 rack of lamb, trimmed and frenched
• Kosher salt
• Freshly ground black pepper
• 1 C. red wine
• 1 fresh thyme sprig
• 1 small sprig rosemary
• 1 C. meat stock (lamb, beef or duck)
• 2 T. butter, chilled
• Small rosemary or thyme sprigs for garnish

Details

Servings 4

Preparation

Step 1

Preheat the oven to 300F. Season the rack of lamb all over with salt and pepper. Set a small roasting rack over a heavy pan, set the lamb on the rack and place on the middle rack of the oven. Cook for 30 to 40 minutes, until the temperature in the center of the middle rib reaches 125'F for rare, 130'F for medium rare or 140'F for medium. Transfer the rack to a work surface and cover loosely with foil.

Set the roasting pan over a high flame on top of the stove, add the wine and herbs and cook, stirring to loosen any bits of meat, until the wine is reduced to about 3 tablespoons.

Add the meat stock and cook until rich and thick. Taste the sauce and season with salt and pepper. Remove the sauce from the heat and discard the herb sprigs.

Warm dinner plates. Whisk half the butter into the sauce and when it is completely incorporated, whisk in the remaining butter.

Taste and correct the seasoning. Cover the pan and set aside briefly. Carve the rack between the rib bones. Spoon pools of sauce in the center of each warm plate, set the lamb on top, garnish with herb sprigs and serve.