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before anyone says, “not on my budget!’…we all spend a bit extra for special or romantic dinners. if you enjoy lamb, this is the perfect meal for just the two of you…
Rack of Lamb with Red Wine Sauce
2 racks of lamb
salt and pepper
1 1/2 to 2 tbs olive oil
Sauce:
1/4 cup finely chopped onion or green onion
1 cup dry red wine, Pinot Noir is very good
1/2 tsp rosemary
1/4 tsp thyme
1/2 tsp chives
1 cup beef broth
1 to 2 tbs butter
salt and pepper, to taste
Heat oven to 400°. Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other. Transfer to a foil-lined roasting pan. Place pan in oven. Roast for about 20 to 30 minutes. In the same skillet, saute onions until tender. Add wine and herbs. Simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter. Stir. Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.
Cut lamb into portions and serve with the red wine sauce.
Serves 2.
this is great with roasted potatoes — can prepare in the same pan with lamb if cut small enough — and your favorite vegetable with herbed butter;-)
AND DON’T FORGET THE CANDLES!!! LOL!don’t you eat game? I think I read that in a post somewhere;-) if you do, you’ll like lamb (mutton is what you see mostly in stores and is labeled lamb). some people don’t like the smell of it cooking — smells similar to venison to me. it’s my favorite meat — boy, do I have expensive taste! LOL! I get so excited when I find it in the mark-down bin!! you might look for lamb shanks — the cheapest cut you can buy — and try those so that you don’t spend too much money. I braise those and then make a stew with the leftovers. they usually come two to a package and clever lady that you are, I KNOW that you could stre-t-c-hh that stew;-)
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