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Recipes from Our Restaurant Chefs |
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Recipes from Our Restaurant Chefs |
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Rack of Lamb Provencale (serves 4) |
| from Fandango in Pacific Grove, California |
| Ingredients: |
| 4 - 1-1/2 lb. racks of lamb, trimmed |
| Season with herbs de Provence, salt, pepper and rosemary |
| Preparation: 1. Refrigerate overnight. 2. Grill racks over on hot fire to sear; move away from direct heat, cook at lower temperature to desired doneness. |
| Ingredients: | ||
| 1 Tbsp. butter | 1 oz. ea. white wine, red wine. | |
| 1 ea. chopped shallot, large clove garlic | Pinch of salt, black pepper, thyme, bay leaf, | |
| 2 Tbsp. flour | sweet basil, rosemary | |
| 1/2 tsp. tomato paste | 1 oz. cognac or brandy | |
| 1 1/4 cup concentrated lamb stock | 2 Tbsp. butter | |
| Preparation: l. Lightly saute 1 Tbsp butter, garlic and shallot. 2. Add flour, blend over low heat 2 mintues; add tomato paste, cook 2 min. 3. Add stock, wines, spices and whisk smooth; cook 15 minutes. 4. Add cognac, cook 1-2 minutes. 5. Remove from heat, add butter, whisk until well blended. Serve over lamb. |
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