Recipe Home | Dinner Recipes | << Lamb

Wildwood Lamb Racks

Ingredients:

2 frenched lamb racks
5 ripe roma tomatoes
1/4 lb. butter (1 stick)
1/2 cup white wine
Aprox. 4 TBs. Wildwood Blends All-Purpose Seasoning
8-10 cloves peeled garlic
3 TBs. chopped parsley (garnish)

Trim lamb racks by removing any heavy fat cover where the eye meets the rib bone, leave some fat on for flavor. Season the racks by rubbing the seasoning over both sides of the rack. Note: Don't pack the rub on too heavy, it's concentrated. Roast in 400º oven aprox. 13 to 17 minutes to internal temperature of 125º to 130º for medium rare, using a meat thermometer. Also can be broiled on outside char broiler or barbecue. Remove from oven and let rest a couple of minutes before cutting. While lamb is cooking, make coulis.

To make Coulis: In small sauce pan add diced garlic and tomatoes and saute in butter to start cooking process, deglase with wine and reduce over medium heat until thickened. Hunter style use as is under lamb rack, or run through food processor for smooth puree. Cooking time aprox. 10 min.

To Serve: Cut double bond chop 4 per rack. Place small ladle of coulis under each chop 2 per person. Garnish with chopped parsley. Great accompaniment for this dish is roasted Yukon potatoes.