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Roasted Rack of Lamb with Pinot Noir-Apple Jam reduction



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16 oz. red wine, pinot noir
6 oz. jellies, apple-mint
36 oz. lamb, loin, lean, 1/4" fat, choice, cleaned, trimmed
1 tbsp. garlic, minced
1 dash salt, kosher
1 dash black pepper, fresh ground
1 tbsp. rosemary, fresh, picked
1 tbsp. thyme, fresh, picked
1 tsp. chopped chives
2 sprigs dill weed, fresh, fresh, picked
1 tbsp. parsley, picked, washed
1 oz. extra virgin olive oil


  1. 1
    Combine wine and jam in a pot and reduce to syrup.
  2. 2
    Clean Lamb racks by cutting lengthwise along the bone from top to bottom. Next, push firmly down on the fat cap to reveal the bones.
  3. 3
    Trim the fat cap at the base of the loin to reveal clean bones,
  4. 4
    Chop the herbs and mix together an hold for searing.
  5. 5
    Rub the lamb loin with salt, pepper, and garlic and allow to sit for 15 minutes at room temperature.
  6. 6
    Heat the pan, then add a little oil for searing.
  7. 7
    Crust the lamb in fresh herbs and place in hot pan and sear well.
  8. 8
    Drain excess fat from the pan and bake in a 400ºF preheated oven for 12 minutes
  9. 9
    Pull the lamb from the oven and allow to rest out of the pan for four minutes.
  10. 10
    Deglaze the pan with wine/jelly sauce.
  11. 11
    Slice and plate.
  12. 12
    Garnish with more fresh herbs and black kosher salt (or seasoning essence.)


May 28, 2010 03:44 CDT

i'll try that on my kitchen


Mar 2, 2010 00:10 CST

Sounds like a terrific recipe.  The color on the lamb in that picture is to die for.  What was your inspiration for the dish?

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