Friday, May 22, 2009

For Special Occasions

Every now and then we like to do something nice and different for a special occasion, such as an anniversary or graduation etc. My husband always requests the same meal each anniversary.

Rack of Lamb with Cabernet Sauce

2- 1/2 racks of lamb Frenched and trimmed
1 tbs olive oil
Lamb Seasoning

Note*: Depending on where you live, rack of lamb can be difficult or easy to find. It is often sold during the holidays (I try to buy two or three then) if you can't find it. I do recommend the following website. I have ordered from them many times and the price is good considering it has to be shipped to you. The cuts are always perfect and timely shipped. Not to mention the lamb is grass fed. If you did not buy a rack already Frenched and trimmed here is a site that tells you how and has an instructional video:

For the Lamb Seasoning:
(I do suggest you make this up ahead of time)
1 1/2 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp basil
1/4 tsp marjoram
1/4 oregano

Cabernet Sauce:
1 tbs butter
1/3 tsp GF cornstarch
1/4 cup Cabernet sauvignon
1/3 cup GF beef broth
2 tbs water
1 1/2 tsp Dijon Mustard
1 tsp parsley

Oven: 425 degrees

Heat oil in large skillet over medium heat. Sprinkle each rack with the lamb seasoning. Sear top and bottom of racks in oil for 3 to 4 minutes or til browned. Put racks in a roasting pan and bake 15 minutes (for medium). When done, remove from oven and cover pan with foil for 8 to 10 minutes (this locks all the juices in). ( Do this next step while your lamb is cooking.) Do not wash out skillet you seared the lamb in! Place butter in skillet. When melted, add flour and cook for 1 minute or til cornstarch is tan in color. Whisk in other ingredients in the order listed above then turn off heat. Cut racks into chops and serve with Cabernet sauce on the side.

1 comment:

  1. Wow! It sounds really rich and yummy but not too scary to make.