Recipe of the Week




Prep Time: 1 Hour
Yields: 6–8 Servings

In this dish, the lamb is seasoned with herbs and garlic to enhance the flavor of the meat. For a fun presentation, french the lamb chops by scraping some of the meat off the bones. Most lamb is sold already frenched, which means that part of each rib bone is exposed.

2 racks of lamb, frenched
2 tsps chopped rosemary
2 tsps thyme leaves
2 tsps chopped tarragon
2 tsps chopped basil
1 tbsp minced garlic
salt and black pepper to taste
granulated garlic to taste
¼ cup olive oil
2 tbsps Dijon mustard
¼ cup fresh bread crumbs, divided
¾ cup pinot noir
1 cup prepared demi-glace

NOTE: Prepared demi-glace may be purchased in the meat section of most upscale grocery stores. Preheat oven to 375°F. Combine rosemary, thyme, tarragon, basil and minced garlic in a small bowl. Season to taste with salt, pepper and granulated garlic. Rub lamb well with herb-garlic mixture then set aside. In a 10-inch skillet, heat olive oil over medium-high heat. Sauté lamb racks, bone-side down, 3–5 minutes, taking care not to move lamb racks while cooking in order to keep herb and garlic seasoning in place. Turn lamb racks over and sauté an additional 3–5 minutes. Place skillet with lamb racks, bone-side up, in oven and roast 15 minutes. Remove lamb racks from oven. Using a pastry brush, brush each rack with 1 tablespoon Dijon mustard and top with an equal portion of bread crumbs. Return lamb racks to oven, bone-side down, and bake 7–10 minutes or until lightly browned and thermometer inserted into the meat reaches 128°F for medium-rare. Remove lamb racks from skillet, place on a plate and cover loosely with aluminum foil 10–15 minutes for juices to redistribute. Remove all but 1 tablespoon of oil from skillet. Deglaze the pan with pinot noir and reduce volume to half. Add prepared demi-glace and bring to a simmer, stirring constantly to incorporate well into the wine reduction. Season well using salt, pepper and granulated garlic. To serve, slice into individual lamb chops, place onto platter and top with sauce.













print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295