Best Irish Rack Of Lamb Sallye Recipes

Irish Rack of Lamb image

Provided by Bobby Flay

Time 25m

Yield 1 serving

Number Of Ingredients 11

1 tablespoon pure olive oil
1 teaspoon minced garlic
1 small branch rosemary
1/4 lemon, cut into a wedge
2 ounces Irish whiskey
1 pinch kosher salt
1 pinch cracked black pepper
3 ounces demi-glace (reduction of red wine, vegetables, and veal bones)
1 ounce brown gravy
1 tablespoon butter
1 (6-chop) rack of lamb

Steps:

To make Irish Whiskey Rack Sauce, combine the oil, garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the demi-glace and brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm.
Clean rack thoroughly (remove all silver skin). Season lightly with salt and pepper.
Place sizzle pan upside down on the grill. Put lamb, meat-side-down next to the sizzle pan with the bones resting on the pan. This will keep the bones from burning. Make the cross-brand mark on the meat side, then turn and cook for a few minutes on the bone side. Finish in oven, if you prefer well done.
When presenting, cut the lamb into 2 pieces. Stand up and cross the bones as if to build a tee-pee. Top with Irish Whiskey Rack Sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results.

Rack of Lamb image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
Preheat the oven to 450 degrees F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

IRISH RACK OF LAMB (SALLYE) image

Provided by sallye bates @grandedame

Number Of Ingredients 6

3 pound(s) rack of lamb
2/3 cup(s) harp or guiness lager
1 teaspoon(s) sea salt
1 teaspoon(s) ground black pepper
2 tablespoon(s) djon mustard
1 cup(s) seasoned bread crumbs

Steps:

Place rack of lamb in large ziplock bag. Pour lager into bag and seal. Shake to make sure all of lamb is coated. Refrigerate overnight, turning a couple of times. NOTE: You can use a shallow baking dish if you don't have a bag large enough.
Preheat oven to 400º F
Remove lamb from bag onto cutting board and pat dry with paper towels.
Mix mustard, salt and pepper and vigorously rub into lamb. Use all the mixture.
Place bread crumbs in a shallow bowl and roll the lamb in the bread crumbs until well coated.
Line a baking sheet with parchment paper or foil. Place a baking rack on top of the paper inside the sheet. Place the lamb on the baking rach and put in oven
Bake for about 20-30 minutes or until meat in thickest part of lamb registers 160º F. Remove from oven and allow to set for 10 minutes before cutting and serving.