Slow-Cooked Rack of Lamb

October 29th, 2009

Slow Cooked Rack of Lamb (From Wine Enthusiast Wine and Food Pairings Book)

This rack of lamb is both basic and beautiful. I made it for dinner last Friday and its easy preparation allowed me time for more complex side dishes. I served it with an orecchiete with chickpea-tomato sauce (recipe to come) and a golden beet salad.  The fragrant sauce this dish renders would be lovely on a variety of meats .

Ingredients:

1 rack of lamb, trimmed and frenched
Kosher salt
Freshly ground black pepper
1 cup dry red wine
1 fresh thyme spring, plus additional sprigs for garnish
1 small fresh rosemary sprig, plus additional sprigs for garnish
1 cup meat stock (lamb, beef or duck) or canned low-sodium beef broth
2 tablespoons butter or margarine to make kosher

Preheat the oven to 300°F

Season the rack of lamb all over with salt and pepper. Set a small roasting rack over a heavy pan, set the lamb on the rack and place on the middle rack of the oven. Cook for 30-40 minutes, until the temperature in the center of the middle rib reaches 125F for rare, 130°F for medium-rare or 140°F for medium. Transfer the roasting rack to a work surface and cover loosely with foil.

Set the roasting pan over high heat on top of the stove. Add the wine and herbs and cook, stirring to loosen any bits of meat, until the wine is reduced to about 3 tablespoons. Add the stock and cook until rich and thick. Taste the sauce and season with salt and pepper. Remove the sauce from the heat and discard the herb sprigs.

Whisk 1 tablespoon butter/margarine into the sauce and when it is completely incorporated, whisk in the remaining. Taste and adjust the seasoning, if necessary. Cover the pan and set aside briefly. Carve the rack of lamb between the rib bones.

Serve the sauce alongside the lamb either by pouring onto plates or in a small bowl. Garnish the lamb with herb sprigs and serve immediately.

We enjoyed this lamb with a meaty Edna Valley Syrah. The peppery notes of the Syrah and its robust mouthfeel made an awesome pairing. Enjoy!

This recipe is from our Wine and Food Pairings Cookbook which consistently offers me creative, thoughtful recipes. If interested, you may learn more about it here!

Related Posts:
Rack of Lamb with a Cumin and Salt Crust, Lemon and Cilantro

Roasted Lamb with Charmoula

Orecchiette with Broccoli Rabe and Chickpeas

Filed under Kosher Recipes, Lamb, Recipes | Comment (1)

One Response to “Slow-Cooked Rack of Lamb”

  1. Orecchiette with Broccoli Rabe and Chickpeas | At StrumErika.com on November 10, 2009 8:26 am

    [...] a real hearty, healthy pasta dish that would be plenty on its own but I made it as a side with a rack of lamb, for a terrifically huge Shabbat dinner. [...]

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