Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

ROAST RACK OF LAMB WITH SPRING THYME




Source of Recipe


Chyrel


List of Ingredients




ROAST RACK OF LAMB WITH SPRING THYME
SPICE CRUST, ESSENCE OF MERLOT AND ROAST GARLIC


MERLOT SAUCE:

1 bottle Merlot 1 cup lamb or veal stock (or substitute light poultry stock)
1 TBS whole black peppercorns

GARLIC & THYME OIL:

2 TBS roast garlic, minced
2 TBS snipped fresh chives
2 TBS fresh thyme leaves picked from the new spring growth (young and tender)
¼ cup dry white wine
sea salt fresh
ground black pepper
¼ cup extra virgin olive oil

CRUST:

¼ cup finely chopped toasted and peeled hazelnuts
¼ cup bread crumbs
2 TBS roast garlic
½ cup snipped fresh chives, divided
¼ cup fresh thyme leaves picked from the new spring growth (young and tender)
¼ cup finely grated Parmesan cheese
salt to taste
freshly ground black pepper to taste
stock or red wine to moisten

LAMB:

1 rack of lamb for 4 (16 ribs), trimmed and prepared
olive oil
½ lb Morel mushrooms, stems trimmed and cleaned
4 sprigs fresh thyme for garnish



Recipe



Merlot Sauce: In a large saucepan, combine the Merlot, stock and peppercorns. Bring to a boil over high heat, then cook until thickened enough to coat the back of a spoon, about 15 minutes. Strain through a sieve into another saucepan and keep warm. Set aside.

Garlic-Thyme Oil: In a blender combine the 2 tablespoons of roast garlic, the appropriate chives and thyme, and white wine. Puree until smooth with salt and pepper to taste. Slowly add the olive oil until combined. Reserve.

Spring Thyme Spice Crust: In a food processor combine the hazelnuts, breadcrumbs, and appropriate amount of roast garlic, chives and thyme pulsing until the crumb mixture is well blended. Pulse in the Parmesan cheese. Season with salt and pepper to taste. Drizzle in a little stock or Merlot wine and mix just to moisten the crumbs so they compress a little together.

Lamb: Turn on the oven broiler to the highest setting. Season the lamb with salt and pepper. Drizzle a little olive oil on to the lamb and rub across the surface of the meat. Place the lamb on a foil-lined broiler and in the lower third of the oven. Broil until well seared, about 8 minutes. Turn over and cook until the desired degree of doneness is reached (110° - 115° for medium rare) as measured by an instant read thermometer inserted in to the thickest part of the meat. Remove from the oven and allow to rest for a couple of minutes.

To Serve: Quickly return the sauce to a simmer. Keep warm. In a medium non-stick skillet over high heat, sauté the Morels in a little olive oil until golden, about 5 minutes. Season with salt and pepper. Keep warm. Rub the surface of the lamb with a few tablespoons of the sauce. Pack the lamb firmly with the Spring Thyme Crust until it adheres. Return the lamb to the broiler to lightly brown. Remove from the broiler and cut into 4 double chops per rack. Drizzle the Merlot Sauce and Garlic-Thyme Oil across the plate. Garnish with a sprig of fresh thyme.

4 Servings