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Rack of Lamb with Pinot Noir Infused Honey Rosemary Sauce

(from Kraemer's Culinary Blog; http://www.kraemersculinaryblog.com)

This delectable recipe is the perfect way to serve our grass-fed lamb for the holidays . . .and comes together in less than an hour!

Rack Of Lamb With Pinot Noir Infused Honey Rosemary Sauce

INGREDIENTS

  1. 2 Rack of Lamb
  2. Vegetable oil for sauteing
  3. 3 Tablespoons Dijon Mustard
  4. 2 Tablespoons chopped fresh rosemary
  5. 1 Tablespoon fresh thyme leaves
  6. 4 cloves garlic, minced
  7. 1/2 onion, sliced
  8. 1 Tablespoon honey
  9. salt & pepper
  10. 1 onion, sliced
  11. 3 sprigs of rosemary
  12. 1-2 Teaspoons honey
  13. 1/2 cup good Pinot Noir
  14. 1 Teaspoon tomato paste
  15. 1 1/2 cup vegetable broth
  16. salt & pepper

INSTRUCTIONS

Marinade
  1. Blend all ingredients in a food processor until smooth.
  2. Smother the lamb with mustard marinade and let sit for a few hours in the refrigerator.
Lamb
  1. Preheat oven to 375.
  2. Remove lamb from marinade, and brush off excess into a bowl. Hold for later.
  3. Heat oil in a heavy skillet over high heat.
  4. Using tongs, place rack of lamb on its meaty side in pan and saute until golden brown. Turn and saute other side.
  5. Remove browned lamb and place in oven pan. Bake at 375 for 8 (rare) to 15 (medium-well) minutes.
  6. Check temperature with a meat thermometer. Set aside.
Sauce
  1. Saute onion over medium heat (*use the same pan you just seared the lamb in) until slightly carmelized.
  2. Add rosemary springs and stir in honey.
  3. Add red wine to deglace.
  4. Add tomato paste and let it brown evenly.
  5. Add a tablespoon of reserved marinade.
  6. Add vegetable broth and simmer to reduce by half.
  7. Strain sauce with a fine mesh sieve and season with salt & pepper to taste.
  8. Spoon sauce onto serving plates. Slice lamb and arrange over sauce. Serve with mashed potatoes and enjoy every heavenly bite.
COOKING NOTES: Serves 2
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