03-11-2005, 01:50 PM
4 (1 1/2 pound) racks of lamb, trimmed, seasoned
with herbs de Provence, salt, pepper and rosemary
Sauce
1 tablespoon butter
1 chopped shallot, large clove garlic
2 tablespoons flour
1/2 teaspoon tomato paste
1 1/4 cups concentrated lamb stock
1 ounce each, white wine and red wine
Pinch of salt, black pepper, thyme,
bay leaf, sweet basil, rosemary
1 ounce cognac or brandy
2 tablespoons butter
Preparation for racks: Refrigerate overnight.
Grill racks over on hot fire to sear; move away from direct heat, cook at lower temperature to desired doneness.
Preparation for sauce: Lightly sauté 1 tablespoon butter, garlic and shallot. Add flour, blend over low heat 2 minutes; add tomato paste, cook 2 minutes Add stock, wines, spices and whisk smooth; cook 15 minutes. Add cognac, cook 1-2 minutes. Remove from heat, add butter, whisk until well blended. Serve over lamb.
Servings: 4
with herbs de Provence, salt, pepper and rosemary
Sauce
1 tablespoon butter
1 chopped shallot, large clove garlic
2 tablespoons flour
1/2 teaspoon tomato paste
1 1/4 cups concentrated lamb stock
1 ounce each, white wine and red wine
Pinch of salt, black pepper, thyme,
bay leaf, sweet basil, rosemary
1 ounce cognac or brandy
2 tablespoons butter
Preparation for racks: Refrigerate overnight.
Grill racks over on hot fire to sear; move away from direct heat, cook at lower temperature to desired doneness.
Preparation for sauce: Lightly sauté 1 tablespoon butter, garlic and shallot. Add flour, blend over low heat 2 minutes; add tomato paste, cook 2 minutes Add stock, wines, spices and whisk smooth; cook 15 minutes. Add cognac, cook 1-2 minutes. Remove from heat, add butter, whisk until well blended. Serve over lamb.
Servings: 4