Rack of Lamb with Rosemary Sauce
Source: Foodtv.com Recipe courtesy Chef Albert Breuers of The Guard House Inn
I made this once and had to substitute for the demi-glace. It was still very good. I recently saw demi-glace for sale in William Sonoma Catalog, and plan to try this again.
1 teaspoon minces garlic
1/2 teaspoon fresh chopped thyme (slightly heaping)
1/2 teaspoon fresh chopped rosemary (slightly heaping)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon bread crumbs
1 rack of lamb, Frenched
Rosemary Sauce (follows)
Preheat oven to 450° F.
Mix garlic, herbs, salt, pepper and bread crumbs together in a small bowl. Rub mixture into rack of lamb. Carefully cover bones with foil and roast lamb in oven for 15 to 20 minutes for medium rare meat, or longer if desired. Let meat rest for 10 minutes before carving. Serve with Rosemary sauce.
1 pint vegetable stock (available in supermarket)
3 sprigs fresh rosemary (that means 3 leafs)
1 pint lamb demi-glace (Williams Sonoma sells this)
2 tablespoons cornstarch
3 tablespoons port wine (I used Rosey)
salt and pepper to taste
Bring stock to a boil over medium high heat. Add rosemary. Reduce heat and simmer reducing liquid to 1/4 cup. Add demi-glace bring to a simmer and simmer 2 minutes. Dissolve the cornstarch in the port. Add to the simmering sauce, stirring until thichened. Server under and on the side of the lamb.