Earthy Delights Recipe
http://www.earthy.com/
Grilled Rack of Lamb with Rosemary SauceThis is a very Midwestern dish. It's even more regional in its appeal when served with a fruit dessert like rhubarb crumble, or (better yet!) peach cobbler. My cousin Joanna swears that it goes best with blueberry cobbler. I recommend trying it with simple, fresh things, like steamed green beans and a thin baguette of freshly baked bread.
Ingredients:
1 teaspoon finely minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Sea salt
1/4 teaspoon fresh cracked pepper
2 teaspoons dried seasoned bread crumbs
1 tablespoon extra virgin olive oil
1 rack of lamb
Preparation:
Mix the garlic, herbs, salt, pepper, and bread crumbs in a small bowl.
Rub or brush the olive oil over the lamb. Rub the seasonings over all surfaces of the rack of lamb.
Place over hot coals and sear. Place the lid over the coals and permit the meat to swim in the smoke for about ten minutes. Turn the meat using tongs and continue cooking until cooked to your preference. For lamb that's pink in the middle, try cooking for about five more minutes before checking for doneness.
Let the meat rest for about five minutes under a foil tent before serving.
Rosemary Sauce
1 pint vegetable stock
3 sprigs fresh rosemary
1 pint veal demi-glace
2 tablespoons cornstarch
3 tablespoons port
Sea salt & freshly ground Black Pepper
Bring the vegetable stock to a boil over medium high heat. Add the rosemary and reduce the heat to a simmer. Reduce the liquid to about a quarter cup. Add the demi-glace and simmer for another two minutes. Dissolve the cornstarch in the port and add to the simmering sauce. Stir until thickened. Serve under and on the rack of lamb
Directions:
This is a very Midwestern dish. It's even more regional in its appeal when served with a fruit dessert like rhubarb crumble, or (better yet!) peach cobbler. My cousin Joanna swears that it goes best with blueberry cobbler. I recommend trying it with simple, fresh things, like steamed green beans and a thin baguette of freshly baked bread.