Lamb for lovers

    9 hours

    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.

    14 people made this

    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 (9)


    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)