Coriander-Crusted Rack of Lamb with Shallot Jus

Name: Coriander-Crusted Rack of Lamb with Shallot Jus
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters beef stock or low-sodium broth; 3 Tbsps coriander seeds; 118 milliliters dry red wine, such as Cabernet Sauvignon; 2 kilograms 8-rib rack of lamb, frenched; 2 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 4 larges shallots, finely chopped; 1 teaspoon thyme leaves; 5 Tbsps cold unsalted butter, cut into tablespoons; 2 Tbsps vegetable oil

Coriander-Crusted Rack of Lamb with Shallot Jus is A mixture of shallots, vegetable oil, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

In a medium saucepan, melt 1 tablespoon of the butter in the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the chopped shallots and cook over high heat, stirring a few times, until richly browned, about 5 minutes.

Ingredients you will need

Shallot

Add the beef stock, red wine and thyme leaves and boil over high heat until reduced to 1 cup, about 10 minutes. Strain the shallot jus into a small saucepan.

Ingredients you will need

Thyme

Beef Stock

Red Wine

Shallot

Equipment you will use

Sauce Pan

Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Equipment you will use

Whisk

Preheat the oven to 40

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Oven

Season the lamb with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of the vegetable oil until shimmering.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Lamb

Equipment you will use

Frying Pan

Add the lamb fat side down, and cook over moderately high heat, turning once, until browned all over, about 8 minutes.

Ingredients you will need

Lamb

Transfer the lamb to a large plate and let stand for 10 minutes. Using a mortar and pestle or spice grinder, coarsely crush the coriander seeds.

Ingredients you will need

Whole Coriander Seeds

Lamb

Equipment you will use

Mortar And Pestle

Spread the coriander on a plate. Rub the lamb all over with the coriander, pressing to adhere.

Ingredients you will need

Coriander

Spread

Lamb

Dry Seasoning Rub

Pour off any fat in the skillet.

Equipment you will use

Frying Pan

Add the remaining 1 tablespoon of vegetable oil and heat until shimmering. Set the lamb in the skillet, fat side down, and transfer the skillet to the oven. Roast for about 22 minutes, turning the lamb halfway through, until the meat is medium-rare and an instant-read thermometer inserted in the thickest part registers 12

Ingredients you will need

Vegetable Oil

Lamb

Meat