Lamb Rack with Shallots

Name: Lamb Rack with Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 5 Tbsps balsamic vinegar; 118 milliliters madeira or dry sherry; 1 Tbsp butter or olive oil; 1 lamb (about 2 lb., rib ends trimmed and backbone removed or cracked); 3 servings Salt and pepper; 680 grams shallots (3/4 to 1 in. wide); 113 grams About watercress, rinsed and crisped

Lamb Rack with Shallots is a gluten free, dairy free, and primal recipe with 3 servings. One serving contains 266 calories, 7g of protein, and 5g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, shallots, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Put morels in a bowl and add 2 cups boiling water.

Ingredients you will need

Morel Mushrooms

Water

Equipment you will use

Bowl

Peel shallots.

Ingredients you will need

Shallot

Trim and discard most of the surface fat from lamb.

Ingredients you will need

Lamb

Place an 11- or 12-inch ovenproof nonstick frying pan over medium-high heat. When pan is hot, put lamb rack, fat side down, in pan and cook until brown, 3 to 4 minutes; tip rack back and forth as needed to color evenly.

Ingredients you will need

Rack Of Lamb

Equipment you will use

Frying Pan

Remove pan from heat (to reduce spattering) and add 2 tablespoons balsamic vinegar and 2 tablespoons madeira. Return to heat and shake pan until most of the liquid evaporates.

Ingredients you will need

Balsamic Vinegar

Madeira

Shake

Equipment you will use

Frying Pan

Remove form heat again and put lamb, bones down, in a 9- by 13-inch pan. Set frying pan aside.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

With your hand gently squeeze the morels in water to release grit. Then lift out the mushrooms and squeeze dry. Holding morels under cool running water, again gently massage and squeeze them to release any grit that remains.

Ingredients you will need

Mushrooms

Morel Mushrooms

Water

Put morels in frying pan.

Ingredients you will need

Morel Mushrooms

Equipment you will use

Frying Pan

Pouring carefully, without disturbing grit in bowl, measure 1 cup soaking water and add to pan. Discard remaining water.

Ingredients you will need

Water

Equipment you will use

Bowl

Frying Pan

Add shallots, remaining vinegar and madeira, and butter to frying pan. Cover and place on high heat until boiling, then uncover, and boil gently until liquid is reduced by about a third, about 7 minutes.

Ingredients you will need

Shallot

Madeira

Vinegar

Butter

Equipment you will use

Frying Pan

Place one oven rack in the lowest postion and another in the center of a 450 oven. Set frying pan with shallot mixture on lowest rack and bake until liquid is thick and bubbling, 18 to 22 minutes, shaking occasionally. Keep warm if ready before lamb.

Ingredients you will need

Shallot

Lamb

Equipment you will use

Frying Pan

Oven

Meanwhile, insert a meat thermometer into center of narrow end of lamb. Five minutes after the shallots have gone into the oven, put lamb on middle rack and roast until thermometer registers 135 for medium-rare, 12 to 15 minutes (large end will be rare; cook about 5 minutes longer for medium to medium-rare).

Ingredients you will need

Shallot

Lamb

Meat