This dish, typical of the south of France, is a much leaner and easier roast to prepared in place of the proverbial leg of lamb.....perfect for Easter Sunday.
Serves: 4
Prep.Time: 15 + roasting time
2 half-racks of lamb (total 8-9 ribs)
1/4 cup Olive oil, divided
2/3 cup Dry Bread crumbs
3 cloves Garlic -- minced
1 tablespoon chopped fresh rosemary (or 1 tsp.dried)
1 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1 tablespoon minced fresh garlic
2 tablespoons minced shallots or finely chopped onion
1 tablespoon chopped fresh rosemary (or 1 tsp. dried)
2 cups cabernet wine, or other dry red wine
1 cup veal or beef broth
Salt and pepper to taste
Preheat oven to 400 degrees. Trin excess fat (the top "fat cap") from lamb, leaving some for flavoring. In a small bowl, combine 2 tablespoons of the olive oil with bread crumbs and seasonings; press mixture onto the fatty upper part of the rack. Heat a large heavy skillet until very hot; add the remaining olive oil and sear lamb until golden brown. Place skillet into preheated oven and roast 20-25 minutes, or until internal temperature reads 150 degrees for medium rare. Remove from pan to warm platter and let stand 10 minutes while preparing sauce.
In the same skillet, add garlic, shallots or onion and rosemary; saute 3-4 minutes. Add wine and broth; season with salt and pepper, and boil until reduced by half, about 12-15 minutes. To serve, drizzle sauce around serving plates or platter; slice lamb down between every each rib and place ribs on top of sauce. Serve additional sauce on the side if desired.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved