Ingredients with Measurements:
- 1 (8-rib) rack of lamb, trimmed and frenched
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground black pepper
- 1/2 cup red wine
- 1/2 cup beef or chicken broth
- 1 tablespoon unsalted butter, at room temperature
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
- Preheat the oven to 450°F.
- In a small bowl, mix together the olive oil, rosemary, thyme, salt, and pepper.
- Rub the mixture all over the lamb rack.
- Place the lamb rack in a roasting pan and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F.
- Remove the lamb from the oven and let it rest for 10 minutes before slicing.
- While the lamb is resting, make the red wine jus.
- In a small saucepan, bring the red wine to a boil over high heat.
- Reduce the heat to medium and simmer until the wine is reduced by half.
- Add the broth and simmer until the sauce is slightly thickened.
- Remove the saucepan from the heat and whisk in the butter until melted and smooth.
- Season the sauce with salt and pepper to taste.
- Slice the lamb rack into individual chops and serve with the red wine jus.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Oven temperature: 450°F
- Internal temperature of lamb: 135°F
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Protein: 26g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 400mg
Substitutions for ingredients:
- Lamb rack can be substituted with beef or pork rack.
- Red wine can be substituted with beef or chicken broth.
Variations:
- Add garlic or shallots to the red wine jus for extra flavor.
- Serve the lamb with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the lamb rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
- Make sure to trim the excess fat from the lamb rack before cooking.
Storage instructions:
- Store any leftover lamb and red wine jus in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the lamb, place it in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
- To reheat the red wine jus, place it in a small saucepan and heat over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Arrange the lamb chops on a platter and drizzle the red wine jus over the top.
- Garnish with fresh herbs, such as rosemary or thyme.
Garnishes:
- Fresh herbs, such as rosemary or thyme.
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
- Mashed potatoes or polenta.
Troubleshooting advice:
- If the lamb is not cooked to your desired level of doneness, return it to the oven for a few more minutes.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 135°F to ensure it is safe to eat.
Food history:
- Rack of lamb is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
- The lamb is savory and herbaceous, while the red wine jus is rich and slightly sweet.
Serving suggestions:
- Serve the lamb and red wine jus on a platter with a side of roasted vegetables or mashed potatoes.
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