Rack of Lamb with Porcini Mushroom Sauce
Submitted by: njcook3257025
Two racks of lamb are sprinkled with herbs, roasted, sliced and served with a sauce that has beef broth, shallots, porcini mushrooms, currant jelly and a little tomato paste.
Ingredients
- 2, 8-rib racks of lamb
- 3 tbls olive oil
- 3 tsp chopped fresh rosemary
- 3 tsp chopped fresh marjoram
- 1 tbls butter
- 1/4 cup diced shallots
- 1 tbls tomato paste
- 1 1/2 cups reduced-sodium beef
- broth
- 4 ozs fresh porcini mushrooms, chopped
- 3 tbls red currant jelly.
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Method
Preheat oven to 450F. Brush lamb with 1 tbls olive oil and press rosemary and marjoram onto each rack. Heat 1 tbls oil in large skillet over high heat; brown one rack on all sides, about 5 minutes. Repeat with second rack. Remove to roasting pan, meaty side up. Roast until meat thermometer registers 130 for medium rare, about 16 minutes. Remove and let stand 15 minutes. For sauce: In a medium saucepan over medium heat cook shallots in butter for 3 minutes. Add tomato paste and broth; cook 5 minutes. Add mushrooms and jelly; cook 7 minutes. Slice racks into individual chops and place on 4 individual plates; serve with sauce.
Notes: If fresh porcini are not available, use 2 ozs dried, soaked in 1/2 cup of hot beef broth for 15 min.
Number of Servings: 4
Submitted by: njcook3257025 ( See all of njcook3257025 Recipes )
