Rack
of Lamb
Roast
Rack of Lamb with Roasted Garlic & Rosemary Sauce
Loin
of Ontario Lamb
Roast Rack of Lamb in Mustard Crust with Horseradish & Garlic Sauce
Tuscan Stuffed
Lamb Chops in a Pommery Mustard Sauce
Roast
Rack of Lamb with Roasted Garlic & Rosemary Sauce
Submitted by Executive Chef Kenneth Boyd, C.C.C. of Hockley Valley Resort
Ingredients:
2 pieces lamb racks, (trimmed)
8 cloves peeled garlic
1 stem of fresh rosemary
½ cup (120ml) dry red wine
2 tbsp. (30ml) cornstarch
salt and pepper to taste
Preparation:
To prepare lamb racks, season with 1 glove chopped garlic, ¼ stem of
chopped rosemary leaves, salt and crushed black pepper. Place racks bone side
down in roasting pan and place garlic cloves in pan with remaining rosemary.
Place pan in 350° F (177° F) oven and roast for 20 minutes. Remove lamb from
pan and set aside to rest. Deglaze roasting pan over high heat with red wine and
reduce by half. Add 1 cup (240 ml) water and bring to a rapid boil. Dissolve
cornstarch in cold water and add to boiling sauce , whisking rapidly. Transfer
to blender and puree, strain through a fine sieve and keep warm. Carve lamb
between bones and arrange on plate, spoon warm sauce over and serve garnished
with fresh Ontario vegetables and potatoes.
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Loin
of Ontario Lamb
Submitted
by Anthony Walsh, Executive Chef, Canoe
Serves
4
Ingredients:
2 - 12-14 oz. lamb loins or racks, trimmed of excess fat
1/2 cup dried breadcrumbs
1/2 cup toasted oatmeal
12 cup chopped parsley
2 tbsp. olive oil
1 tsp. kosher salt
2 tbsp. honey
1tbsp. Dijon mustard
1 tsp. chopped rosemary
Preparation:
1. In a processor, combine breadcrumbs, oatmeal, parsley and salt. Pulse
quickly, add olive oil, then process for 30-45 seconds until parsley colours the
oatmeal and breadcrumbs. Remove and reserve for crusting the lamb.
2. Over medium high heat, using a heavy-bottomed skillet, add 2 tbsp. of olive
oil. Season the lamb loins liberally with salt and pepper. Place lamb in hot oil
and brown on all sides (5-7 minutes). Let the lamb rest at room temperature.
3. Combine honey, mustard and rosemary into a paste. Spread this mixture
liberally over the lamb loins, then crust with seasoned bread crumbs. Bake in
350° oven for 15-17 minutes.
Serving
suggestions: fresh peas cooked with mint
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Roast
Rack of Lamb in Mustard Crust with Horseradish & Garlic Sauce
Chef
Raimund Zyvatkauskas
Ingredients:
2-8 ribbed lamb racks, (trimmed of all fat)
salt & pepper to taste
1 tbsp olive oil 15 ml
1 tbsp Dijon mustard 15 ml
1 tbsp whole grain mustard 15 ml
1 tbsp prepared mustard 15 ml
2 tsp thyme (fresh chopped) 10 ml
2 tsp rosemary (fresh chopped) 10 ml
½ cup dried bread crumbs 125 ml
Sauce:
1 tsp butter 5 ml
8-10 cloves of garlic (sliced and roasted)
4-5 shallots, (very finely chopped)
1 ½ cups lamb jus 375 ml (lightly thickened to the consistency of oil)
2 tbsp horseradish (grated) 30 ml
3 oz red wine
salt & pepper to taste
Preparation:
1. Preheat oven to 450 ° F (232 °C). In hot fry pan, sear the lamb racks in
olive oil. Salt & pepper to taste.
2. Roast for 11-14 minutes or until medium rare, or desired doneness. While lamb
is roasting, mix mustards and herbs.
3. Take lamb out and let rest for 5 minutes. Coat with mustard mixture and
sprinkle with bread crumbs. Lightly brown under broiler until golden brown. Cut
into chops between the bones and serve.
Sauce:
1. The key is to make a nice lamb jus, lightly thickened. In a sauce pan with
the butter,
sweat the shallots until translucence. Deglaze the pan with red wine.
2. Add the lamb jus, and reduce to desired consistency.
3. Add horseradish and slices of roasted garlic cloves. Correct the seasoning
and serve.
Recommended
wine selection...Chateau des Charmes Paul Bosc Estate - Pinot Noir
This
recipe is reprinted with permission of Viewport Communications, Newmarket,
Ontario (905) 898-6065. It appeared originally in "The Definitive
Ontario Lamb Experience."
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Tuscan
Stuffed Lamb Chops in a Pommery Mustard Sauce
by Francisco Rivera, CCC.
Makes
four servings
Ingredients:
2 racks of lamb, split into 4 bones each rack
6 oz fennel small diced
4 oz onion small diced
1 tbsp fresh rosemary chopped
6 oz whole butter melted
8 oz fresh bread cubes
1/2 inch salt and pepper to taste
4 oz. white stock
2 oz. olive oil
1 lt. of lamb brown stock
4 tbsp. pommery mustard
Preparation:
1. Cut pockets in the lamb chops.
2. Sauté fennel and onion in 2 oz. of butter until tender.
3.Combine fennel, onions and remaining butter with the bread cubes, rosemary,
fennel seeds, salt and pepper.
4. Stuff the mixture into each of the lamb chops. Seal the pockets with
toothpicks and tie with butcher's twine.
5. In a braiser, brown the stuffed chops well on each side in the olive oil.
6. Add the lamb stock. Bring to a simmer cover and place in the oven at 325
F(160 C) temperature. Cook for about 20 minutes or until preferred doneness.
7. Remove the chops from the pan. Degrease the sauce and reduce to the desired
consistency. Strain the sauce and add pommery mustard.
The above
recipe was profiled at 2000 Royal Agricultural Winter Fair.
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