Rack of lamb with rosemary jus - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | pounds | Well-trimmed lamb riblets |
| 1½ | cup | Canned beef broth |
| 1½ | cup | Canned low-fat chicken broth |
| 1⅓ | cup | Dry red wine |
| 1 | cup | Ruby Port |
| 1 | Sprig fresh rosemary | |
| 1 | Garlic clove | |
| 1 | tablespoon | Olive oil |
| 2 | 1 3/4-lb racks of lamb | |
| 1 | teaspoon | Chopped fresh rosemary |
| 1 | tablespoon | Butter |
Directions
NOTE: Ask your butcher to remove the backbone from each rack and trim two inches of fat, starting from the tips of the rib bones.
Heat 1 T oil in heavy large skillet over medium-high heat. Add riblets; saute until brown, about 8 minutes. Add beef and chicken broths, wine, Port, rosemary sprig and garlic. Boil until reduced to about ½ C, scraping down sides of pan occasionally, about 30 min- utes. Strain into heavy small saucepan, pressing on lamb to release juices. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 400'F. Heat 1 tablespoon oil in heavy large skillet over high heat. Season racks of lamb with salt an pepper. Add 1 rack to skillet; cook until brown, about 3 minutes per side. Place on baking sheet. Repeat with remaining rack. Roast lamb until thermometer in- serted into thickest part registers 130'F for medium-rare, about 18 minutes. Tent with foil; let stand 10 minutes.
Add chopped rosemary to sauce and bring to simmer. Remove from heat; add butter and whisk until just melted. Season with salt and pepper.
Cut lamb racks between bones into 4 double chops. Serve with sauce.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>