Rack Of Lamb With Red Currant Wine Sauce Recipes

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RACK OF LAMB WITH RED-CURRANT WINE SAUCE



Rack of Lamb with Red-Currant Wine Sauce image

Categories     Wine     Lamb     Roast     Sauté     Dinner     Currant     Rack of Lamb     White Wine     Fall     Anniversary     Jam or Jelly     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 pounds lamb neck bones
1 shallot, minced
4 cups chicken stock or canned low-salt chicken broth
3 tablespoons red wine vinegar
1 1/2 tablespoons dry white wine
3 tablespoons red currant jelly
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 1 1/2-pound lamb racks
2 teaspoons minced fresh thyme

Steps:

  • Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
  • Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.

ROASTED RACK OF LAMB WITH WHITE BEAN PUREE AND RED WINE REDUCTION



Roasted Rack of Lamb with White Bean Puree and Red Wine Reduction image

This is a dish that my wife made for us on Valentine's Day one year. It was the best lamb that I've ever tasted. I added the red wine reduction for even more awesomeness! I serve with roasted Brussels sprouts.

Provided by Clint Chapel

Categories     Meat and Poultry     Lamb

Time 1h15m

Yield 8

Number Of Ingredients 21

2 tablespoons olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 (750 milliliter) bottle Cabernet Sauvignon
2 medium tomatoes, chopped
1 medium Granny Smith apple, cored and chopped
½ cup balsamic vinegar
3 tablespoons salted butter
3 cloves garlic, chopped
1 (14.5 ounce) can great northern beans, drained
¼ cup salted butter
4 cloves garlic, minced
1 tablespoon dry white wine, or to taste
½ cup fresh bread crumbs
3 tablespoons olive oil, divided
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
2 (8 bone) racks lamb, trimmed and frenched

Steps:

  • Heat olive oil for red wine reduction in a large saucepan over medium heat. Add onion and celery; saute until slightly brown, 8 to 10 minutes. Add Cabernet, tomatoes, apple, vinegar, butter, and garlic; simmer until sauce has reduced and is thick enough to coat the back of a spoon, 15 to 30 minutes. Strain and keep warm.
  • At the same time, combine beans, butter, and garlic for bean puree in a small saucepan over medium heat. Cook for about 25 minutes, then puree with an immersion blender, adding white whine to thin if needed.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine bread crumbs, 2 tablespoons olive oil, garlic, rosemary, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; pulse gently until blended.
  • Heat remaining 1 tablespoon oil in an oven-proof skillet over high heat. Season lamb with salt and pepper and sear racks on both sides until browned, about 3 minutes per side. Coat racks liberally with bread crumb mixture.
  • Transfer to the preheated oven and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (68 degrees C), 12 to 15 minutes. Allow racks to rest before cutting into 2-rib servings.
  • Place ribs in the center of serving plates. Drizzle reduction sauce on and around the ribs and spoon the bean puree into slight mounds on 3 sides outside the reduction.

Nutrition Facts : Calories 694.9 calories, Carbohydrate 24.1 g, Cholesterol 123.8 mg, Fat 46.8 g, Fiber 3.8 g, Protein 27.1 g, SaturatedFat 19.4 g, Sodium 520.2 mg, Sugar 6.5 g

ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE



Roast Rack of Lamb With Cranberry and Red Wine Sauce image

This stylish dish was posted in our local newspaper. This recipe could grace a holiday occasion or make a good choice for entertaining any time of year.

Provided by William Uncle Bill

Categories     Lamb/Sheep

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 racks of lamb (7 to 8 ribs each)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon extra virgin olive oil
1/3 cup chopped shallot
10 whole cloves
1 (8 ounce) can jellied cranberry sauce
1 cup dry red wine
1 teaspoon dried thyme leaves
1 teaspoon pure vanilla extract
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
  • In a small bowl, mix together salt and pepper.
  • Preheat oven to 425°F.
  • Season lamb with salt/pepper mixture.
  • Place racks upright, with bones supporting one another in a a small roasting pan.
  • Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
  • Remove from oven and let stand for 5 minutes before carving.
  • Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
  • Meanwhile, in a small saucepan, heat olive oil over medium heat.
  • Add cloves and saute for 20 seconds.
  • Add jellied cranberries, red wine and thyme and bring to boil.
  • Reduce heat and simmer for 10 minutes, stirring occasionally.
  • Remove from heat, strain into a clean pan and return to boil.
  • Stir in vanilla, vinegar, salt and pepper.
  • Pour reserved dripings into the sauce and return to boil.
  • Strain into a serving dish.
  • Serve with the lamb.

Nutrition Facts : Calories 106.2, Fat 0.8, SaturatedFat 0.1, Sodium 498.3, Carbohydrate 17.5, Fiber 0.5, Sugar 14.7, Protein 0.4

LAMB EN CROûTE WITH REDCURRANT SAUCE



Lamb en croûte with redcurrant sauce image

Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

6 lamb neck fillets, each weighing about 140-175g/5-6oz , trimmed
1 tbsp olive oil
1½ x packs, ready-rolled puff pastry
1 egg yolk , whisked with a fork
leaves of 6 fresh sage sprigs, chopped
227g jar redcurrant jelly
200ml port
2 sprigs fresh rosemary
1 egg yolk , whisked with a fork

Steps:

  • Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
  • Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
  • Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
  • Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
  • To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
  • On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
  • Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
  • Slice each parcel and serve with the sauce and watercress salad.

Nutrition Facts : Calories 807 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Protein 33 grams protein, Sodium 0.97 milligram of sodium

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