Herb Crusted Rack of Lamb with Rosemary Reduction and Mint Marmalade

Fresh from the Warner Hall kitchen files – Herb Crusted Rack of Lamb!

What You’ll Need For The Lamb

4 – 5 frenched racks of lamb (we use New Zealand 14 once racks

½ cup Dijon

2 cups fine bread crumbs

Fresh Herbs – chives, rosemary, lavender, sage, chopped fine

What You’ll Do To The Lamb

– Pre heat oven to 400

– Clean silver skin off the lamb

– Season it with salt & pepper

– Sear off in a hot pan, hot & fast is the key

– Place on a plate/tray & brush with Dijon

– Place the lamb into the bread crumbs Dijon side down so crumb stick

– Place on a tray, lined with foil, about 2 inched apart

– Cook on the middle rack in the oven too 118 – 120 degrees (in a regular oven start with 12 minutes, in a convection oven start with 8 minutes)

– Pull the lamb out & allow it to rest for at least 10 minutes before slicing

Rosemary Reduction

Red wine

Stock

Demi glace (veal stock reduction)

Rosemary

Salt & pepper

–  Reduce the wine to dry

–  Add the stock and reduce to almost dry

–  Add the demi glace to thicken

–  Add the rosemary to steep

–  Season

–  Shoot for about 2 cups of finished product

Mint Marmalade

Red onion

Mint jelly

Citrus zest

Citrus juice

Salt & pepper

– Saute the onion lightly

– Add remainder of items

-Stir and refrigerate

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