Herb-Crusted Rack of Lamb with Wild Porcini Demi-Glace
Gorgeous, pastured lamb from Menzie’s Farm in the Hill Country outside of Austin is misted with Texas olive oil and seasoned with sea salt and cracked black pepper, then flashed in a 500 degree oven for 10 minutes.
The lamb is then packed with a persillade-like mixture of fresh bread crumbs, melted butter and garlic with a bouquet garni of both fresh and dried herbs including rosemary, thyme, savory, marjoram, sage and tarragon.
Next, the lamb is roasted at 400 degrees until the internal temperature reaches 125 degrees (approximately 15-20 minutes), then removed from the oven and allowed to stand 15 minutes before being carved into double chops.
While the lamb rests, dried wild porcini mushrooms are soaked in just-boiled water enhanced with porcini powder, then strained into a pot containing brown stock and toasted shallots. The sauce is furiously reduced by a third and the mushrooms added and simmered for a couple of minutes before being finished with a spoonful of demi-glace and a knob of cold butter.
Served a perfect medium rare, this is one of my all-time favorite things to eat..
American lamb, especially those that are pastured and grass-fed, are generally milder/less gamey in flavor than those from New Zealand and Australia, with young lamb (less than 1 year old) being preferred for its tenderness.
Anne said,
September 8, 2012 at 11:37 pm
WOW, just gorgeous!
Ren said,
September 9, 2012 at 10:32 am
Thank you very much, Anne!
Melinda Lucas said,
September 9, 2012 at 7:13 pm
Simple, yet delicious. Looks perfect.
Ren said,
September 9, 2012 at 7:34 pm
Nice of you to say, Melinda! Thanks!
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