Jagermeister-Rosemary Roasted Lamb for Two
From gourmetloveaffair 15 years ago
- 30 minutes to make
- Serves 2
This recipe has been adapted from cookingwithbooze.com for a smaller crowd (and our different tastes). The original recipe can be found at http://www.cookingwithbooze.com/recipes/entrees/roast-rack-of-lamb-with-rosemary-and-jgermeister/
Ingredients
- 1/4 cup extra virgin olive oil shopping list
- 1/4 cup fresh rosemary (about 1 tablespoon of dry) shopping list
- 10 cloves of garlic shopping list
- 1/4 cup Jägermeister shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1-2 frenched racks of lamb (depending on the size or equaling about 1 pound) shopping list
- For the deglazing: shopping list
- 3/4 cup cabernet sauvignon shopping list
- 2 teaspoons cornstarch, plus 1 cup of cold water shopping list
- 1 tablespoon butter shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 375°F.
- Blend first six ingredients in a food processor or blender.
- Cover tips of bones on rack of lamb with aluminum foil.
- Rub mixture over lamb and place bone side down in a roasting pan.
- Roast 25 minutes for rare, 30 minutes for a medium-rare, or 35 minutes for medium.
- Remove from heat and tent with foil.
- Time to deglaze! Place the roasting pan over medium high heat (on your stove-top) and pour in the wine.
- Scrape the carmelized bits (fond) off the bottom of the pan with a wooden spoon.
- Dissolve cornstarch in water and whisk into roasting pan along with the butter.
- Strain gravy through fine-mesh strainer and season with salt/pepper to taste.
- To serve, cut between bones and tee-pee over brown rice, couscous or the like.
The Rating
Reviewed by 4 people-
Would have never thought about cooking with Jagermeister! I am gonna have to try this! I love Jagermeister.
sparow64
in Sweetwater loved it
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Wow! I bet this is amazing! Another great recipe, thanks for sharing!
waterlily
in Joplin loved it
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