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Lamb Rack with a Rich Merlot Sauce




Source of Recipe


Internet


List of Ingredients




Serves 4

2 1/2 racks of lamb
1/3 cups hazelnuts, ground
2 tbsp. olive oil
Salt and pepper to taste
2 tbsp. Each chopped fresh rosemary and thyme

Prepare lamb racks. Combine hazelnuts and herbs with oil and press into the meat. Season with salt and pepper. Cook racks by sauting meat side down in olive oil till well browned. Place racks in 400F oven and cook for about 15 – 20 mins. Allow to sit five mins. before slicing.

Merlot Sauce

2 tbsp shallots, finely minced
1/2 teaspoon olive oil
1 garlic clove, finely minced
1/2 c Merlot wine
1 1/2 cups chicken broth
1 1/2 teaspoons cornstarch
2 tbsp port wine
1/3 plump and moist vanilla bean split lengthwise
Salt and fresh-ground pepper

Sweat shallots in olive oil over medium heat for 5 to 6 minutes. Add garlic and cook for 1 minute.

Pour Merlot over shallots/garlic and simmer until almost dry.



Recipe