NOISETTE OF LAMB WITH CABERNET SAUVIGNON SAUCE

The sweetness of lumb complements the rich tones of Cabernet Sauvignon and the herbal topping adds to the texture of the match.Serve with sauteed spinach or Swees chard and mini roasted potatoes.A noisette is a small round piece of meat.To make your own ask the butcher to bone the lamb racks for you but keep the bones for the sauce.

NOISETTE OF LAMB WITH CABERNET SAUVIGNON SAUCE
NOISETTE OF LAMB WITH CABERNET SAUVIGNON SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    racks of lamb

  • SAUCE:

  • 2

    tbsp(25 ml) olive oil

  • 1/2

    cup(125 ml)coarssly chopped onions

  • 1/2

    cup(125 ml)coarssly chopped shallots

  • 1/2

    cup(125 ml)coarssly chopped carrots

  • 1/2

    cup(125 ml)coarssly chopped celery

  • 1

    cup(250 ml) Cabernet Sauvignon

  • 4

    cups(1 L)chicken or beef stock

  • 1

    cup(250 ml) water

  • HERBED TOPPING:

  • 2

    tbsp(25 ml)olive oil

  • salt and freshly ground pepper

  • 1

    tsp(5 ml) garlic,chopped

  • 1

    cup(250 ml)fresh bread crumbs

  • 2

    tsp(10 ml)fresh thyme

  • 1

    tbsp(15 ml)chopped fresh chervil

  • 2

    tbsp(25 ml)chopped parsly

  • 2

    tbsp(25 ml)chopped fresh mint

  • 1

    tsp(5 ml)cracked fennel seeds

Directions

1.Remove bones from lamb racks(or have the butcher do it for you)and cut the bones into 2 bone sections. 2.Heat oil in a skillet or saute pan over medium-high heat.Add bones and saute until well browned,about 5 to 8 minutes. Add onions,shallots,carrots and celery and saute until vegetables are browned on the edges,about 5 minutes.Add wine,bring to boil and boil until reduced to about 1/4 cup(50 ml).Add stock and water and bring to boil.Reduce heat and simmer for 1 our or until full of flavourain and slightly thickened. 3.Strain and discard bones.Chill to remove any fat. 4.Preheat oven to 400 F(200 C). 5.Heat olive oil in a skillet over medium heat to make topping.Season lamb meat with salt and pepper and place in skillet.Brown lamb on both sides for about 2 minutes per side.Remove to a baking sheet. 6.Using the same skillet,add garlic and saute for 1 minute then stir in bread crumbs,thyme,chervil,parsley,mint and fennel seeds.Season with salt and pepper. 7.Pat bread crumb topping over lamb and season with salt and pepper.Place lamb in oven and bake for 10-15 minutes or until lamb is pink and bread crumbs are browned.Let rest for 5 minutes and reheat sauce. 8.Cut lamb into 4 pieces each and serve 2 pieces per petson,drizzled with sauce.

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