- 4
Ingredients
- 4 SERVINGS
- For the Lamb
- • 2 racks of lamb frenched
Preparation
Step 1
1. Preheat oven to 375° F
2. Remove the bone from the rack and save for stocks or soups. Tie the “eye” with twine so that it will hold its shape while cooking.
3. Grill on a barbeque or pan sear over medium high heat until nice and brown. Place in the oven for about 20 minutes for medium rare. Let rest 10 minutes, remove twine and slice into medallions.
Arrange on a plate with the Potato Gallette, Pea and Sweet Onion Confit and Roasted Balsamic Vine Tomatoes.
Drizzle Red Wine Reduction Sauce around the meat.
For the Red Wine Reduction
• 3 tablespoons Salted Butter
• ¼ cup minced Shallots
• 2 tablespoons all purpose Flour
• 1 cup Red Wine
• 2 cups Veal Demi-Glace
• 2 cups Water
Directions
In a heavy saucepan, melt butter and shallots and sauté over low heat until translucent; add flour and stir to thoroughly combine. Add the wine, bring to a simmer and cook over medium heat for an additional 10 minutes. Add the demi-glace and water, bring to a low simmer and cook slowly until reduced by half. Strain and serve.