Two-Step Rack Of Lamb

  1. Trim and discard any fat on lamb racks down to about 1/8 inch thick; rinse lamb.
  2. In a deep bowl, mix wine, 1/2 cup port, vinegar, shallots, thyme, and pepper. Add lamb and turn to coat well. Cover bowl airtight and chill for 1 to 4 hours, turning racks occasionally.
  3. Lift racks from marinade, draining well; reserve liquid.
  4. Place a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, lay lamb racks, one or two at a time (don't crowd), meat side down, in pan. Brown entire meat side, tipping racks back and forth as necessary, 4 to 5 minutes total per rack. Frequently drain and discard any fat in pan to reduce spattering. As browned, return racks to marinade and coat well. Cover airtight and chill another 1 to 4 hours, turning racks occasionally.
  5. Lift racks from bowl and lay, bones down (bones can overlap), in a shallow 12- by 17-inch pan. Pour marinade over lamb.
  6. Bake in a 450u0b0 regular or convection oven until a thermometer inserted into meat in the center of a rack, parallel to rib bones, registers 125u0b0 for rare, 15 to 18 minutes, or 135u0b0 for medium-rare, 25 to 27 minutes (meat should still give easily when pressed). If marinade evaporates, add about 1/4 cup water to pan and tilt to mix, to prevent scorching. Transfer racks to a platter and let stand at least 5 minutes.
  7. If desired, add 1/2 cup port and 1/4 cup water to pan; stir over high heat, scraping browned bits free, until mixture is boiling vigorously. Drain any accumulated juices from lamb into pan, then pour pan juices into a small bowl.
  8. Cut racks apart into double lamb chops. Serve with pan juices. Add salt to taste.

lamb, red wine, port, balsamic vinegar, shallots, thyme, freshground pepper, salt

Taken from www.myrecipes.com/recipe/two-step-rack-of-lamb (may not work)

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