|
|
| Monk’s “Prized” Rack of Lamb |
| 4 Servings |
 |
| Ingredients |
4 Frenched lamb rack
1 oz bacon, fine dice
1 oz shallots, fine dice
1 oz red carrots, fine dice
4 oz Gale’s Prize Old Ale
2 oz veal or lamb demi-glace*
1 T butter
1 T chervil, chopped
to taste salt and pepper
|
|
|
|
|
| To Finish |
Served with truffled mashed potatoes and garden fresh vegetables.
*Demi-glace can be found at most food specialty stores or you can
make it fresh by making a good lamb stock and reducing it. |
| Method |
| Place aluminum foil around each bone of the racks covering the
whole bone completely. This prevents the bones from burning on
the grill.
Salt and pepper each side of the racks.
Oil or spray the grill with non stick spray. Place the racks meat side
down on a medium hot grill.
Mark the racks on the grill. This should take about 3 minutes.
In an oven safe sauce pan, place the grilled racks in a 400 degree
oven. For medium rare keep them in the oven for about 4-5 minutes.
Remove the pan from the oven and place the racks aside removing
the foil.
Place the pan on medium heat on the stove top and add the shallots,
carrots, and bacon. Sauté for about 30 seconds until the shallots
become translucent.
Deglaze the pan with the Gale’s Prize Old Ale and let reduce by half.
Add the demi-glace and again reduce by half.
Mount the sauce with the butter and set aside.
Cut the racks in between every two bones and arrange on a plate.
Add the chervil to the sauce and place the sauce evenly over the
racks and serve. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
