Text 18367, 68 rader
Skriven 2014-10-22 06:44:34 av Dave Drum (1:261/38)
Ärende: BH+G 1640
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coriander-Crusted Rack Of Lamb w/Shallot Jus
 Categories: Lamb/mutton, Beef, Wine, Herbs
      Yield: 4 servings

      5 tb Cold, unsalted butter; in tb
           - chunks
      2 tb Extra-virgin olive oil
      4 lg Shallots; fine chopped
      2 c  Beef stock or broth
    1/2 c  Dry red wine
      1 ts Thyme leaves
           Salt & fresh ground pepper
  3 1/2 lb (8-rib) rack of lamb;
           - Frenched
      2 tb Vegetable oil
      3 tb Coriander seeds

  In a medium saucepan, melt 1 tablespoon of the butter in
  the olive oil. Add the chopped shallots and cook over high
  heat, stirring a few times, until richly browned, about 5
  minutes. 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.
  Whisk in the remaining 4 tablespoons of butter, 1
  tablespoon at a time. Season with salt and pepper.

  Preheat the oven to 400øF/205øC. Season the lamb with salt
  and pepper. In a large ovenproof skillet, heat 1
  tablespoon of the vegetable oil until shimmering. Add the
  lamb fat side down, and cook over moderately high heat,
  turning once, until browned all over, about 8 minutes.

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

  Pour off any fat in the skillet. 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 125 degrees. Transfer the lamb to a carving
  board and let rest for 10 minutes.

  Gently reheat the jus, stirring, until hot; do not let it
  boil. Cut the rack between the ribs and arrange the chops
  on plates. Serve, passing the shallot jus at the table.

  MAKE AHEAD: The shallot jus can be refrigerated overnight.
  Reheat before serving.

  Food & Wine | May 2013

  MM Format by Dave Drum - 01 May 2013

  Uncle Dirty Dave's Archives

MMMMM

... To barbeque is a way of life rather than a desirable method of cookery.

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