Lamb for lovers

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    Lamb for lovers

    Lamb for lovers


    14 people made this

    About this recipe: This is a rack of lamb dish with rosemary and mint demi-glace. Serve with oven roasted red potatoes and sauteed green beans amandine. Perfect for Valentine's Day! Buy a seven bone rack of lamb, and have the butcher trim the fat cap and in between the bones for you, and save these trimmings for roasting.

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 (7 bone) racks of lamb, trimmed, fat reserved
    • salt and pepper to taste
    • 4 cloves garlic, minced
    • 1 large onion, diced
    • 4 carrots, diced
    • 120g celery tops
    • 250ml port wine
    • 250ml red wine
    • 400ml chicken stock
    • 5 sprigs fresh mint
    • 3 sprigs fresh rosemary
    • 300g mint apple jelly
    • 2 tablespoons olive oil
    • salt and pepper to taste
    • 1 tablespoon garlic, minced
    • 4 tablespoons dried breadcrumbs
    • 2 tablespoons olive oil
    • 4 sprigs fresh mint

    Prep:30min  ›  Cook:8hr30min  ›  Ready in:9hr 

    1. To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium frying pan over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine and chicken stock. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
    2. Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the mint, rosemary and mint jelly, and simmer, adding more port, wine or stock as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
    3. To Roast Lamb: Place a cast iron or oven-proof frying pan in the oven, and preheat to 230 C / Gas mark 8. Rub lamb with 2 tablespoons olive oil, salt, pepper and garlic. Coat with breadcrumbs.
    4. Carefully remove the heated frying pan from the oven, warm 2 tablespoons olive oil in the pan, and sear lamb on both sides. Return the pan with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 65 degrees C.
    5. Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.
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    Reviews in English (14)


    THIS RECIPE WAS NOT BAAAD  -  01 Jan 2003  (Review from Allrecipes US | Canada)


    We thought this was wonderful! The demi-glace sauce is to die for. I now make it anytime I roast a whole leg to acompany it as it is perfect with the lamb. Two racks of lamb is a bit much for two people unless you are really hungry. Could easily serve 3-maybe 4 people with this recipe but it was wonderful!  -  10 Nov 2005  (Review from Allrecipes US | Canada)


    I browned it in skillet and then put in oven to bake. Then added sauce on top after baking and slicing. Don't know if it's necessary to brown in skillet first, I think not. It was good, expensive, worth it every once in a while.  -  16 Apr 2003  (Review from Allrecipes US | Canada)

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