RCP: Rack of Lamb

This is my favorite way to prepare Rack of Lamb. My son who is a Chef and I worked on this recipe until we got it the way we wanted it.

1 Package of Rack of Lamb (about 6 pieces)
3 Garlic Cloves Minced
3-4 Large Sprigs of Fresh Rosemary
About 30 blond pistachio nuts crushed into small pieces
1 tbl Dijon Mustard
15 Whole Peppercorns
1 Bottle low priced Red Zinfandel
1 Can Beef Broth

Take the Rack of the cyroa-pac and start to French Cut the rack. Basically, this is trimming down the bone on each piece to the meaty part. Continue to scrap all of this part of the bone. Also, remove any fatter pieces, which they should only be one large one.
Save all of these scrapings. In a 2-3 qt stove pot, add the 2 tspolive oil and lamb scrapings, heat till the scrapings begin to melt. Add the garlic, peppercorns and half of the rosemary. Cook for about 30 minutes without burning. Add one full bottle of red Zinfandel and one can of beef broth. Continue to simmer until the wine/broth reduces to about 1/3.
Meanwhile, take your rack out, salt/pepper it and they quickly sear it on a very hot pan for about 2 minutes per side at the most. Remove from heat and put aside. When the lamb is cooled, spread the Dijon mustard on both sides. Press on the crushed pistachio nuts on both sides, with the most on the natural top side of the rack.
Strain the sauce, return to heat, add some more of the fresh rosemary, leaving only enough to garnish. Continue to heat until you have a thick rich sauce.

In a hot oven or broiler, cook the Lamb no longer than 25 minutes. Remove from the heat; let it rest for about 5 minutes. Cut into the rack, so you have 6 individual pieces.
This goes great with Garlic-mashed red potatoes and grilled Asparagus.

Put a good amount of the potatoes in the middle of the plate. Proceed to place the pieces of lamb so that the bone ends are up in the air and surround the potatoes.
Pour some of the wine sauce around the lamb pieces, snip a few pieces of the remaining rosemary around the plate.

Serve with a Big Bold Red Zinfandel

[Jenise]

Oh oh oh, how decadent this sounds. I've had to avoid red meat for while but have been jonesing for some, and where my usual red meat craving involves rare prime rib, for months I've been wanting, no--NEEDING--rack of lamb. I prepare it a variety of ways but never with a nut crust (something I only do on chicken, for some reason)--I'll definitely have to try this. Thanks for posting!

Ron, this is very similar to the way I do mine, other than using fresh breadcrumbs as the coating. Coincidentally, we are having a dinner party Saturday night and I'm serving rack of lamb. Also on my menu (and this is before I read your post, I swear) smashed yukon golds and steamed asparagus with lemon zest and crushed walnuts in walnut oil. I'm intrigued by your sauce. I was wondering how I was going to have a sauce since the racks don't yeild enough jus to make one. I already bought my racks at Costco and they are "pre-Frenched." I suppose I could buy a small packet of shoulder chops and use those at the "trimmings" to start your sauce? I assume it ends up being the consistency of a demi-glace?
Thanks for posting and welcome to the forum!

Ron, a couple questions:
- how much olive oil?
- when do I use the peppercorns?

Thanks. Looks like a great recipe.

Jeff,

Sorry, I tend to forget some things when I actually write down a recipe. Most of the time, I look at a recipe, then start coming up with some of my own twists, put it together.
So, when it comes to producing a recipe, sometimes, I miss something.

I went back in and edited the original post.

It was about 3tsps of Olive oil and I added the peppercorns at the same time I added the garlic and rosemary

Thank you, Ron. (I'm a dot-the-i's and cross-the-t's kind of guy.)

Thank you, Ron. (I'm a dot-the-i's and cross-the-t's kind of guy.)

I used to work with a guy who once said "We have to dot our Ps & Qs". He also said "It ain't rocket surgery". I should point out that he made both statements not intending humor.