Best Rack Of Lamb With Lentils Jack By The Hedge Sauce Recipes

Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

8 cloves roasted garlic
2 cups heavy cream
8 whole eggs
4 egg yolks
Four 4-ounce portions Colorado lamb rack, frenched, cleaned, and tied with 1 bone showing
2 tablespoons finely diced celery
2 tablespoons finely diced carrots
1 1/2 cups French green lentils, cooked until soft
1 tablespoon unsalted butter
Salt and pepper
3 cups baby spinach
1 tablespoon tarragon
1 tablespoon olive oil
8 ounces Lamb Sauce, recipe follows
Fresh herbs, for garnish
1 cup shiraz wine
2 cups lamb stock
2 tablespoons unsalted butter
Salt and pepper

Steps:

Preheat the oven to 300 degrees F. Squeeze roasted garlic from the skins. Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes. In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream. Add the cream mixture slowly so as not to cook the eggs. Season with salt and strain through a fine strainer. Place the mixture in 4 small ramekins and bake in a water bath for 25 minutes. Remove and keep warm until serving.
Preheat the oven to 350 degrees F. Season the lamb with salt and pepper. Sear the seasoned lamb rack in a large saute pan, fat side first. Flip the lamb and finish in the oven, about 15 to 20 minutes (should be cooked to medium rare).
In a small pan, saute the celery, carrots, and lentils in butter. Season with salt and pepper.
In another saute pan, wilt the spinach and tarragon in a small amount of olive oil. To plate a serving, place the lentils in the center of a large entree plate. Place a small amount of spinach over the lentils and lay the flan over the spinach. Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up. Ladle 2 ounces of Lamb Sauce around the flan and garnish with fresh herbs.
In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent. Add lamb stock and continue to reduce until about 1 cup remains. Swirl in 2 tablespoons of butter to thicken the sauce. Season with salt and pepper.

Amazing Simple Rack of Lamb With Cabernet Sauce image

Provided by Hobotronics

Categories Lamb/Sheep

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 20

Steps:

Heat oven to 425.
Mix together seasoning ingredients in a bowl.
Heat Olive Oil in large skillet to medium.
If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!