Lamb for Lovers Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 2 (7 bone) racks of lamb, trimmed, fat reserved
<br>- salt and pepper to taste
<br>- 4 cloves garlic, minced
<br>- 1 large onion, diced
<br>- 4 carrots, diced
<br>- 1 cup celery tops
<br>- 1 cup port wine
<br>- 1 cup red wine
<br>- 1 (14.5 ounce) can low-sodium chicken broth
<br>- 5 sprigs fresh spearmint
<br>- 3 sprigs fresh rosemary
<br>- 1 cup mint apple jelly
<br>- 2 tablespoons olive oil
<br>- salt and pepper to taste
<br>- 1 tablespoon garlic, minced
<br>- 1/4 cup panko bread crumbs
<br>- 2 tablespoons olive oil
<br>- 4 sprigs fresh mint
<br><p></p>Directions
<br>step 1: To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
<br>step 2: Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
<br>step 3: To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
<br>step 4: Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
<br>step 5: Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.
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Ingredients
- 2 tablespoons olive oil
- 2 (7 bone) racks of lamb, trimmed, fat reserved
- salt and pepper to taste
- 4 cloves garlic, minced
- 1 large onion, diced
- 4 carrots, diced
- 1 cup celery tops
- 1 cup port wine
- 1 cup red wine
- 1 (14.5 ounce) can low-sodium chicken broth
- 5 sprigs fresh spearmint
- 3 sprigs fresh rosemary
- 1 cup mint apple jelly
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon garlic, minced
- 1/4 cup panko bread crumbs
- 2 tablespoons olive oil
- 4 sprigs fresh mint

Directions
step 1: To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
step 2: Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
step 3: To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
step 4: Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
step 5: Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.

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