Best Boned Rack Of Lamb With Mushroom Cream Sauce Recipes

RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Adjust the oven rack to the center position and preheat to 350°F.
• Remove any excess fat from the lamb, leaving a thin layer. Dry with paper towels. Season both sides generously with salt and pepper.
• In a large 12-inch skillet heat oil over medium-high heat. Once the oil is hot add lamb fat-side down, cook until both sides are browned about 3 to 4 minutes per side. Sear the bottoms and sides for 30 to 60 seconds until browned, 8 to 10 minutes total for searing all sides.
• Transfer skillet to the oven and roast lamb fat-side up, until the center of the meat reaches 120°F to 125°F for medium-rare about 10 to 20 minutes, and 130°F to 135°F for medium, about 20 to 30 minutes.
• Allow meat to rest for 10 minutes before slicing. Meanwhile, make the red wine mushroom sauce.
• In a medium skillet heat oil over medium heat. Add garlic and onions, saute for 30 seconds.
• Add mushrooms to the pan, saute until softened, 6 minutes.
• Add wine and chicken stock to the pan, turn heat to high. Simmer until liquid is reduced to ¾ cups.
• Turn off heat, whisk in butter and thyme. Taste sauce and season with salt and pepper as desired.
• Serve lamb with mushroom sauce and pair with Zinfandel red wine.

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

Steps:

• Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

LAMB CHOPS WITH MUSHROOM WINE SAUCE

Steps:

• In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
• Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.