Best Medora Lamb Pops With Ouzu Lamb Jus Recipes

ROAST RACK OF LAMB WITH NATURAL JUS

Steps:

• 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
• 2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
• 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
• 4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.

CARAMELIZED SHALLOT JUS

Steps:

• Heat oil to smoking in a thick-bottomed 2-quart saucepan, add the shallots and the sugar. Reduce the heat to low and caramelize the shallots. When the shallots are nicely browned add the port and brandy. Reduce the liquid until syrupy. Add the chicken stock and bring to a boil. Season with salt and pepper. Reduce and thicken until the sauce naps (coats) the back of a spoon.

SADDLE OF LAMB STUFFED WITH SPINACH, KIDNEYS AND RED WINE JUS

Steps:

• Dice the kidneys, having removed the white core and sweat in the butter with the shiitake mushrooms. Add the shallots and allow to brown, then add the port. Boil fiercely for 1 minute and then add the kidney mixture. When the port has almost evaporated, tip into a bowl and toss with the spinach. Add the egg and combine. Season the saddle of lamb and spread the inside of the meat with the Dijon mustard, salt and pepper. Spread the stuffing around, reform the saddle and tie. Roast in a prheated 425 degree oven for 40 to 45 minutes. Remove from oven and allow to rest for 15 minutes before slicing. Carve and serve with the red wine sauce.;
• Place all ingredients in a sauce pot and reduce until the sauce coats the back of a spoon. Strain the sauce and serve over the lamb.;

PEACH MARINATED LAMB POPS WITH SPICY CHINESE BASIL AIOLI

Steps:

• Coat a sheet pan with olive oil. Combine 1/8 cup of olive oil, garlic, sea salt, pepper and peaches in a shallow bowl. Coat each lamb pop the peach mixture, arrange them on the sheet pan and let marinate for 1 hour. Put the lamb into the oven and roast for about 8 to 12 minutes.
• In a small mixing bowl, add the roasted garlic. Using the back of a metal spoon, smash the garlic until soft. Add the mayonnaise, lemon juice, basil, and sea salt. Mix together with a small spoon or a small whisk until fully incorporated. Arrange the lamb pops on a serving platter and serve with the aioli.

ROASTED RACK OF LAMB WITH RATATOUILLE AND A TARRAGON LAMB JUS

Steps:

• Preheat oven to 500 degrees F.
• Separately, saute the green zucchini, yellow zucchini, eggplant, yellow bell peppers and red bell peppers, in a hot pan with olive oil for 2 minutes, mixing often. Combine the vegetables in a bowl. Heat a large saucepot. Sweat the garlic and onions in olive oil. Add tomatoes and tomato paste and cook for 3 minutes over moderate heat. Add the rest of the pre-cooked vegetables and mix. Season with salt and pepper to taste, and cook for about 10 minutes on low heat, or until just a slight crunch remains in the vegetables. Keep warm.
• Heat a large saute pan. Season the lamb racks with salt and pepper. Add olive oil to the hot pan and sear the lamb racks on each side for 1 1/2 minutes. Transfer lamb to a roasting pan and place in the oven. Cooking time is 10 minutes for rare, 13 for medium rare, 16 for medium and 20 minutes for well done.
• Remove lamb and let rest for at least 10 minutes, but no longer than 15 minutes. While lamb is cooking, heat stock to a boil and add 2 tablespoons butter. Whisk until butter has disappeared. Add tarragon.
• Heat 6 plates. Reheat ratatouille. Add 3 tablespoons olive oil and chopped basil and parsley. In the center of the plates, put a nice sized spoon of ratatouille. Slice the lamb and arrange 3 lamb chops around the vegetables and circle with the sauce.

ONE-POT MOROCCAN LAMB

Steps:

• Heat the oil in a large saucepan.
• Add the meat in small batches, and cook over a medium heat until well browned.
• Return all the meat to the pan.
• Add all the remaining ingredients (except the almonds) and season with pepper.
• Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
• Garnish with the almonds, and serve with rice.