Hello friends, today I want to share with you How to Cook Rack of Lamb — a recipe that is surprisingly simple to make at home. Nothing quite evokes the aura of fine dining like a beautifully cooked rack of lamb, with its blend of robust flavors and delicate tenderness.It is the perfect centerpiece for a fancy dinner, offering a dining experience that is as visually stunning as it is delicious. In the video I will walk you through every step, ensuring that even beginners can master the art of creating this delicious dish. So, whether you're cooking to impress at a dinner party, or simply want to treat yourself to an exquisite meal, you are going to love this recipe.
1tablespoonCornstarch dissolved in 1-tablespoon water ONLY if needed
3tablespoonsSweet Butter
Salt and Pepper to taste
Roasted Brussel Sprouts with Benton’s Bacon:
1poundBrussel Sprouts
2 to 3tablespoonsClarified Butter, if you have it, if not use only the oil below
2tablespoonsButter Infused Olive Oil
¼poundBacon diced
½cupRed Onion diced
3tablespoonsBlack Mission Fig Balsamic Vinegar
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Recipe Instructions
For the Rack of Lamb:
Preheat Oven to 425°/450°
Clean and prepare the rack as per the video on YouTube.
Place the rack on a roasting pan and roast for 20 to 25 minutes, or until the crumbs are golden brown. Remove the rack from the oven and let rest 15 minutes to redistribute the juices.
For the Red Wine Reduction:
In a saucepan, heat the olive oil and add the shallots. When they are a light golden brown, add the garlic, balsamic and the red wine, the tarragon and let it reduce until about ¾ cup remains. Add the stock and let it cook for a few more minutes. Add cornstarch mixture and stir until smooth. (ONLY if needed it).
If you wish at this point you can strain the sauce. Add butter off the heat and adjust the salt and pepper to your liking.
For the Roasted Brussel Sprouts with Benton’s Bacon:
Preheat Oven to 375°
Poach in lightly sugared water the sprouts for about 10 minutes or until 80% cooked and immediately plunge them in ICE COLD water to cool.
In a sauté pan, heat some olive oil or butter and sauté the bacon for a few minutes. Add the onion and cook for a couple minutes and add the sprouts and mix well. Add salt and pepper, mix well and put them in a lasagna pan.
Drizzle balsamic vinegar on top and bake for about 15 minutes until crispy and serve with the Balsamic just before serving.
You can find the items below used in making this dish at our online store!