A Favorite Holiday Lamb Recipe from CuisineStyle Catering!

One of my all time favorite recipes is a simple lamb chop, with the bone dressed in the French-style, sporting a vivid crust of fresh mint and napped in a delicious port wine cherry sauce. When I entertain, I serve these gorgeous chops as hors d’oeuvres lollipops, or as the main dinner course. By the way, this versatile recipe is also one of our most requested dishes at CuisineStyle catered events. Our clients love this lamb dish, and you’ll love this recipe.

Thank you to all our clients and friends, for giving us another magical year of cooking and creating memories at the table.

I wish you a very merry table, filled with delicious foods to eat, shared with people you love.

Pamela

Rack of Lamb with Mint and Port Wine Cherry Sauce

Yield: 14 to 16 Hors d’Oeuvres Portions or 4 Dinner Portions (14 to 16 chops)

Sauce:

¾ cup port wine

Screen Shot 2013-12-10 at 10.06.44 AM

1 shallot, peeled and diced

1 whole star anise

1 ½ cups veal stock

¼ cup whole cherry preserves

1 tbls. unsalted butter

kosher salt and freshly ground black pepper

Lamb:

2 racks of lamb, trimmed of all fat down to the “eye,” rib bones “Frenched,” cleaned of all meat

kosher salt and freshly ground black pepper

1 tbls. canola oil

4 tbls. fresh mint leaves

METHOD:

1. Preheat the oven to 425 degrees. In a saucepan, using medium high heat, add the port wine, shallots and star anise. Bring to a boil and reduce to 1/4 cup. Add the veal stock and continue to cook, reducing the sauce volume to 1 cup. Remove from the heat and strain through a sieve. Stir in the preserves, then slowly stir in butter. Do not whisk in butter. It will “muddy” the look of the sauce and destroy the sheen. Season with salt and pepper. Set aside and keep warm.

2. Season the lamb with salt and pepper.  In an oven-proof sauté pan, using medium high heat, add the oil. When the oil is hot, place the lamb, meat side down, in the pan.  Sear two minutes, then turn and sear another two minutes on the other side.

3. Transfer the pan directly to the oven and roast for about 15 minutes, or until medium rare. An instant read thermometer will register 130 degrees for medium rare. Allow the lamb to rest ten minutes before slicing. Slice the lamb, cutting between each rib bone, to completely separate each chop from the rack to form the “chops.”

4. Finely chop the mint leaves and place them on a plate. Roll the round outer edge of each chop onto the chopped mint and place a dollop of sauce in the center of each chop.

Copyright Pamela Keith 2013


Trackback URI | Comments RSS

Leave a Reply

You must be logged in to post a comment.