Recipe courtesy Tauck World of Discovery.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- Vegetable oil
- 1 pound of lamb bones
- 1 large onion, peeled and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1/2 pound celery, coarsely chopped
- 1/4 cup of tomato paste
- 1 cup red wine
- 2 bay leaves
- 1 clove
- 10 black peppercorns
- 2 sprigs of rosemary
- 1/2 clove of garlic
- 4 Tbs (1/2 stick) butter, cut into 8 pieces
- 2 slices toast from white bread, preferably crust
- 1 small sprig of fresh thyme, finely chopped
- 1 small sprig of fresh rosemary, finely chopped
- 6 fresh basil leaves, finely chopped
- 10 fresh flat-leaf parsley leaves, finely chopped
- 1/2 clove of garlic, minced
- 6 Tbs butter, softened
- 1 1/2 Tbs wholegrain mustard
- Olive oil
- 1/2 pound green beans
- 2 carrots cut in julienne strips
- 1/2 pound of baby corn, halved lengthwise
- 1/2 Tbs butter
- 2 trimmed racks of lamb, about 8 chops each, cut in half
(Note: Jus of lamb may be omitted to save time.)
Make Jus of Lamb
Preheat oven to 375° F.
Place lamb bones in a large, oven-proof roasting pan and roast in the oven for 45 minutes. Remove bones from oven and set aside.
Heat 2 Tbs of vegetable oil in a large stockpot over medium heat. Add the chopped onion, carrots and celery and sauté, stirring occasionally, until beginning to brown, about 10 minutes.
Stir tomato paste into vegetables and cook for an additional 60 seconds, then add red wine and simmer until thickened; about 3-5 minutes.
Add lamb bones to pot and stir in enough water to cover bones by at least 1", reduce heat and simmer uncovered for 3 1/2 hours.
Add bay leaves, clove, black peppercorns, rosemary & garlic and simmer for another 1/2 hour.
Strain stock and return to pan, and continue simmering until reduced by 75%. Stock should have a dark color and rich taste. (Can be prepared one day ahead. Cool and store covered in the refrigerator.)
Bring the stock to boil and add the butter cubes one at a time until the sauce is thick and glossy. Remove from heat, and season to taste with salt and pepper.
Make Mustard & Herb Crust
Finely crumble toast in a medium bowl, and add thyme, rosemary, basil, parsley and garlic. Add softened butter and wholegrain mustard, stirring to combine thoroughly. (Can be prepared one hour ahead of time. Keep at room temperature.)
Blanch green beans in a pot of salted boiling water until bright green and crisp-tender. Remove beans with a slotted spoon, rinse under cold water, and drain thoroughly.
In a medium frying pan, sauté the carrots and baby corn in 1 tbs. olive oil over medium-high heat until beginning to brown, approximately 6 minutes. Add the green beans and sauté until the beans are warmed through.
Stir in 1/2 Tbs butter until melted, remove vegetables from heat, and season to taste with salt and pepper.
Prepare Rack of Lamb
Preheat oven to 350° F.
In large ovenproof skillet(s), pan-fry the lamb until browned. Transfer skillet(s) to oven and roast for 6-8 minutes, or until medium. Remove skillet(s) from oven, tent lightly with foil, and let rest for 4 minutes.
Spread the crust on the lamb, and roast lamb under broiler until brown, approximately 2 minutes, turning once.
Cut the lamb between the bones to separate into individual chops.
Re-warm lamb jus and vegetables if necessary.
Mound vegetables on plate, and arrange 2-4 lamb chops around vegetables, with bones pointed upward in the center. Spoon lamb jus onto plate and serve.