Focus on food: April 07, 2007

Oven Baked Herbed Rack of Lamb

The following recipe is from our Westport Cooks Archives and the previous “Giorgio's Steakhouse Techniques” class held by Giorgio’s Steakhouse. Add your own twist on this recipe as you make your own Oven Baked Herbed Rack of Lamb. Click here for some great recipes by Giorgio's Steakhouse...

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Ingredients:
• 1 rack New Zealand or Australian lamb
• ¼ lb. Butter
• 1 cup Ritz cracker crumbs
• 1/2 clove chopped garlic
• 1/2 bunch flat parsley, finely chopped
• salt and pepper

Tarragon Tomato Sauce
• 2 tablespoons fresh tarragon
• 1/4 cup white vinegar
• 1 teaspoon tomato paste
• 1 cup demi glace
• 1/2 lb. Butter

Directions:
Lamb:
• Trim the excess fat from the lamb leaving some on for flavor. Put in roasting pan

• Place the roasting pan in a pre-heated 425º oven for approximately 30 minutes for medium to medium rare.

• To make the topping, combine the Ritz cracker crumbs, melted butter, chopped garlic and flat chopped parsley.

• Cover lamb with the mixture when almost ready to serve.

Sauce:
• In a saucepan, combine the fresh tarragon and the white wine vinegar. Bring to a boil and let simmer until reduced by half.

• Whisk in the tomato paste, dissolve, and add the demi-glace and let reduce an additional 2 minutes.

• Gradually whisk in the butter and season to taste with s