Boned Rack of Lamb With Mushroom Cream Sauce
- 2 racks of lamb, about 2 1/2 pounds each, boned
- 2 large cloves garlic, peeled and thinly sliced
- 3 tablespoons olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 small carrot, trimmed and scraped and cut into inch lengths
- 1 small onion, peeled and cut into eighths
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 shallot, peeled and cut in half
- 2 tablespoons pureed shallots and onions (see recipe)
- 13 cup dry white wine
- 13 cup water
- 1 tablespoon butter
- 3 large tomatoes, about 1/2 pound each or slightly larger, for garnish
- 6 sprigs watercress
- Woodland sauce (see recipe)
- Zucchini cake mousse (see recipe)
- Preheat oven to 500 degrees.
- Open up boned racks, fat side down.
- Arrange slices of garlic along base of the main meat portion.
- Roll flap around the main meat portion to enclose garlic neatly.
- Tie each rolled-up rack with string in several places.
- Heat heavy oval baking dish large enough to hold tied racks plus chopped bones.
- Add oil and rolled racks.
- Scatter bones all around.
- Brown meat on all sides over high heat.
- Transfer dish to oven and bake 12 minutes.
- Scatter carrot, onion, thyme and shallot around lamb and continue cooking 5 minutes.
- Remove racks and cover with foil to keep warm.
- Carefully pour fat from pan.
- Place pan atop stove.
- Add pureed shallots and onions and cook briefly, stirring.
- Add wine and water and bring to boil over high heat, stirring occasionally.
- Cook 5 minutes.
- Strain sauce into saucepan and bring to boil.
- Swirl in butter.
- Meanwhile, prepare tomatoes for garnish.
- Drop tomatoes into boiling water and let stand 12 seconds.
- Drain and peel.
- Cut each tomato into 6 wedges of equal size.
- Cut away pulp and seeds of each wedge, leaving only outer shell.
- Warm these shells briefly without cooking in microwave or regular oven.
- To serve, cut meat into inch thick slices.
- Spoon equal portions of woodland sauce onto each of 6 warmed plates.
- Unmold zucchini cake in center of sauce.
- Surround zucchini cake with slices of lamb.
- Spoon hot pan sauce over lamb.
- Garnish each serving with 3 warmed tomato wedges and 2 sprigs of watercress.
lamb, garlic, olive oil, salt, freshly ground pepper, carrot, onion, thyme, shallot, shallots, white wine, water, butter, tomatoes, watercress, zucchini cake
Taken from cooking.nytimes.com/recipes/1532 (may not work)