Lamb Two Ways with Veggies Recipe

How to make it

---

• The Marinade
• 2 tbsp Dijon mustard
• 2 tbsp grainy mustard
• 2 tsp chopped garlic
• 3 tbsp chopped fresh mint leaves
• 2 tbsp soy sauce (KIKKOMAN I find works the best)
• salt to taste
• 2 tsp coarsely ground pepper
• Combine all the above ingredients
• Place the lamb racks into it, allowing them to marinate 3 hours
• RESERVE THE MARINADE
• The Sauce
• ½ cup red wine
• 3 cups chicken or beef stock
• ¼ cup port
• salt and pepper to taste
• After marinating:
• Trim 2 lamb racks, removing excess fat.
• Bone out the eye of the meat in the other two racks, reserving the bones and discarding the fat
• Place the bones in a skillet on high heat
• Brown well
• Deglaze the pan by pouring the wine into it, bringing it to the boil, and scraping off any bits that are left on the pan
• Add the stock
• Bring to the boil again
• Reduce heat to medium, and simmer the sauce 40 minutes to one hour, or until reduced and well flavored
• Strain the sauce into a small saucepan and add the port wine
• Simmer about 10 more minutes, seasoning with salt and pepper to taste
• Using the marinade again:
• Brush remaining marinade onto the meat
• For preparing the boned meat:
• Lay 2 slices of Prosciutto on the working surface
• Place the boned lamb on it, and roll up just like a jelly roll
• Heat some canola oil in a skillet
• Fry the prosciutto-wrapped lamb until crisp, usually about 2 to 3 minutes
• To cook racks:
• Preheat oven to 400*F
• Place lamb racks onto a roasting pan
• Bake for 25 to 30 minutes or until done to your preference
• Add the prosciutto-wrapped lam to the pan for the last 10 minutes
• When done, let the lamb rest 10 minutes, tented with tinfoil
• To serve:
• Divide the boned lamb into 6 to 9 pieces
• Divide the lamb racks into 2 chops per person
• Serve 2 racks and 2 to 3 boned lamb slices per person
• Drizzle the sauce around the plate
• Enjoy!
• NOTE:
• Knowing rack of lamb is expensive, this dish can also be made very nicely with pork or beef ribs
• The Marinade
• 2 tbsp Dijon mustard
• 2 tbsp grainy mustard
• 2 tsp chopped garlic
• 3 tbsp chopped fresh mint leaves
• 2 tbsp soy sauce (KIKKOMAN I find works the best)
• salt to taste
• 2 tsp coarsely ground pepper
• Combine all the above ingredients
• Place the lamb racks into it, allowing them to marinate 3 hours
• RESERVE THE MARINADE
• The Sauce
• ½ cup red wine
• 3 cups chicken or beef stock
• ¼ cup port
• salt and pepper to taste
• After marinating:
• Trim 2 lamb racks, removing excess fat.
• Bone out the eye of the meat in the other two racks, reserving the bones and discarding the fat
• Place the bones in a skillet on high heat
• Brown well
• Deglaze the pan by pouring the wine into it, bringing it to the boil, and scraping off any bits that are left on the pan
• Add the stock
• Bring to the boil again
• Reduce heat to medium, and simmer the sauce 40 minutes to one hour, or until reduced and well flavored
• Strain the sauce into a small saucepan and add the port wine
• Simmer about 10 more minutes, seasoning with salt and pepper to taste
• Using the marinade again:
• Brush remaining marinade onto the meat
• For preparing the boned meat:
• Lay 2 slices of Prosciutto on the working surface
• Place the boned lamb on it, and roll up just like a jelly roll
• Heat some canola oil in a skillet
• Fry the prosciutto-wrapped lamb until crisp, usually about 2 to 3 minutes
• To cook:
• Preheat oven to 400*F
• Place lamb racks onto a roasting pan
• Bake for 25 to 30 minutes or until done to your preference
• Add the prosciutto-wrapped lam to the pan for the last 10 minutes
• When done, let the lamb rest 10 minutes, tented with tinfoil
• To serve:
• Divide the boned lamb into 6 to 9 pieces
• Divide the lamb racks into 2 chops per person
• Serve 2 racks and 2 to 3 boned lamb slices per person
• Drizzle the sauce around the plate
• Enjoy!
• NOTE:
• Knowing rack of lamb is expensive, this dish can also be made very nicely with pork or beef ribs