Roast Rack of Lamb with Whiskey Sauce
Kevin selected this recipe, shopped for the ingredients and made this for my birthday! PHENOMENAL both the lamb and the guy!!! It is from Cooking for Two (America's Test Kitchen Cookbook)
Ingredients:
1 rack of lamb (~8 ribs), frenched and well trimmed of fat.
salt and pepper
1 teaspoon oil
Whiskey Sauce:
1 shallot, minced (~3 tablespoons)
1 sprig fresh rosemary
1 garlic clove, minced
1/2 teaspoon flour
5 tablespoons Scotch whiskey (or another type)
3/4 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon unsalted butter
1/2 teaspoon fresh lemon juice
salt and pepper
Directions:
Adjust oven rack to lower-middle position, place a rimmed baking sheet on the rack, and preheat to 425º.
Pat lamb dry with paper towels and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Carefully lay the lamb in the skillet, meat side down, and cook until well browned, 3 to 4 minutes. Reduce heat to medium, and, using tongs, hold the rack upright to brown the bottom, 2 to 3 minutes longer. Transfer the lamb to the hot baking sheet in the oven and roast for 12-15 minutes until the center reaches 125º on an instant-read thermometer (for medium-rare). Transfer lamb to a carving board, tent loosely with foil, and let rest for 5 minutes.
Meanwhile, pour off all but 1 teaspoon of the fat remaining in the skillet and return to medium heat until shimmering. Add the shallot and rosemary and cook until softened, 2 to 3 minutes. Stir in the garlic and cook another 30 seconds until fragrant. Stir in the flour until incorporated.
Off the heat, slowly stir in 1/4 cup whiskey, scraping up any browned bits, and let sit until bubbling subsides, about 1 minutes. Carefully return skillet to medium heat and simmer until whiskey has almost completely evaporated, 2 to 3 minutes. Stir in the broth and continue to simmer, stirring occasionally, until the sauce has thickened slightly and reduced to 1/3 cup, 3 to 5 minutes.
Off the heat, discard the rosemary sprig and whisk in the remaining tablespoon whiskey, parsley, butter, lemon juice, and any accumulated lamb juice. Season with salt and pepper to taste. Cut the lamb racks into individual chops by slicing between the ribs, and serve with the sauce.
Ingredients:
1 rack of lamb (~8 ribs), frenched and well trimmed of fat.
salt and pepper
1 teaspoon oil
Whiskey Sauce:
1 shallot, minced (~3 tablespoons)
1 sprig fresh rosemary
1 garlic clove, minced
1/2 teaspoon flour
5 tablespoons Scotch whiskey (or another type)
3/4 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon unsalted butter
1/2 teaspoon fresh lemon juice
salt and pepper
Directions:
Adjust oven rack to lower-middle position, place a rimmed baking sheet on the rack, and preheat to 425º.
Pat lamb dry with paper towels and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Carefully lay the lamb in the skillet, meat side down, and cook until well browned, 3 to 4 minutes. Reduce heat to medium, and, using tongs, hold the rack upright to brown the bottom, 2 to 3 minutes longer. Transfer the lamb to the hot baking sheet in the oven and roast for 12-15 minutes until the center reaches 125º on an instant-read thermometer (for medium-rare). Transfer lamb to a carving board, tent loosely with foil, and let rest for 5 minutes.
Meanwhile, pour off all but 1 teaspoon of the fat remaining in the skillet and return to medium heat until shimmering. Add the shallot and rosemary and cook until softened, 2 to 3 minutes. Stir in the garlic and cook another 30 seconds until fragrant. Stir in the flour until incorporated.
Off the heat, slowly stir in 1/4 cup whiskey, scraping up any browned bits, and let sit until bubbling subsides, about 1 minutes. Carefully return skillet to medium heat and simmer until whiskey has almost completely evaporated, 2 to 3 minutes. Stir in the broth and continue to simmer, stirring occasionally, until the sauce has thickened slightly and reduced to 1/3 cup, 3 to 5 minutes.
Off the heat, discard the rosemary sprig and whisk in the remaining tablespoon whiskey, parsley, butter, lemon juice, and any accumulated lamb juice. Season with salt and pepper to taste. Cut the lamb racks into individual chops by slicing between the ribs, and serve with the sauce.
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