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| Orange Zest & Mint Roasted Lamb Rack with Syrah Red Wine Blackberry Syrup |
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| Ingredients for Roasted Lamb Rack |
Zest of 2 Oranges
1/2 cup fresh Mint Chiffonade
1/4 cup Olive Oil
1 ea 8 Bone Rack of Colorado Lamb, frenched
1 tbsp Kosher Salt
1 tsp Black Pepper, cracked
1 cup Syrah Red Wine
Juice of Zested Oranges
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| Ingredients for Syrah Blackberry Syrup |
1/4 cup Sugar, granulated
1 cup fresh Blackberries
4 cup Syrah Red Wine
1/2 cup Light Corn Syrup
1 tbsp Lemon Juice
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| Method for Roasted Lamb Rack |
• Wrap the rib bones of lamb rack with aluminum
foil to avoid scorching.
• Liberally brush lamb with olive oil and rub with
orange zest and mint. Season with salt and pepper
and rest rib bones sided down in 2” baking dish.
• Add Syrah and orange juice under lamb and place
in 400 degrees oven for 10 to 12 minutes or until
tender (medium rare suggested).
• Rest at room temperature for 5 minutes |
| Method for Syrah Blackberry Syrup |
• In saucepan bring all ingredients to boil and
reduce by 1/2.
• Strain through cheese cloth and cool to room temp. |
| To Plate |
• Cut lamb rack into two 4-bone racks and weave
bones together.
• Place over your favorite smashed potatoes. Ladle
about 4 to 5 ounces of Syrah Syrup around the
plate and over the lamb.
• Garnish with a big sprig of mint and serve. |
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