Herb-Roasted Rack of Lamb with Smoky Cabernet Sauce

Name: Herb-Roasted Rack of Lamb with Smoky Cabernet Sauce
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick strips; 1 bay leaf; 10 black peppercorns; 4 servings Roquefort Bread Puddings; 1 bottle Cabernet Sauvignon; 1 medium carrot, chopped; 1 rib celery rib, chopped; 2 Tbsps herbes de Provence; 118 milliliters extra-virgin olive oil; 1 small onion, chopped; 1 plum tomato, chopped; 237 milliliters ruby port; 1 kilograms lamb, chine bone removed, bones frenched; 4 servings Salt and freshly ground pepper; 4 thyme sprigs; 4 Tbsps unsalted butter; 473 milliliters rich veal stock; 9 mediums garlic cloves, 3 whole and 6 minced

You can never have too many main course recipes, so give Herb-Roasted Rack of Lamb with Smoky Cabernet Sauce a try. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 45g of protein, 132g of fat, and a total of 1713 calories. A mixture of rich veal stock, roquefort bread puddings, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

In a large saucepan, cook the bacon over moderate heat until crisp around the edges.

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Bacon

Equipment you will use

Sauce Pan

Add the onion, carrot, celery and whole garlic cloves and cook until softened, about 10 minutes.

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Whole Garlic Cloves

Carrot

Celery

Onion

Add the tomato, peppercorns, thyme, bay leaf, wine and port and cook over moderate heat until reduced by half, about 15 minutes.

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Peppercorns

Bay Leaves

Tomato

Thyme

Port

Wine

Strain the sauce into a medium sauce-pan and cook over moderate heat until reduced to 1 cup, 10 minutes.

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Sauce

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Frying Pan

Add the stock and reduce to 1/2 cup, about 20 minutes.

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Stock

Transfer the sauce to a small saucepan and refrigerate for 4 hours.

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Sauce

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Sauce Pan

Meanwhile, set the lamb, fat side up, in a medium roasting pan.

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Lamb

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Roasting Pan

Mix the minced garlic with the herbes de Provence and the oil and rub over the lamb. Refrigerate for at least 30 minutes or for up to 3 hours.

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Herbes De Provence

Minced Garlic

Lamb

Cooking Oil

Dry Seasoning Rub

Preheat the oven to 42

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Oven

Generously season the lamb with salt and pepper and roast for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for medium rare.

Ingredients you will need

Salt And Pepper