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Racks of lamb with rhubarb sauce
Preparation
15 min
Cooking time
25 min
Servings
4
Ingredients
- 2 racks of lamb, 8 ribs each, totalling 1 kg (2 lb)
- 30 ml (2 tbsp) olive oil
- 4 sprigs thyme, finely chopped
- 4 sprigs rosemary, finely chopped
- Salt and freshly ground pepper
Rhubarb Sauce:
- 1 French shallot, finely chopped
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) rhubarb jam (homemade or store-bought)
- 375 ml (1 1/2 cups) veal stock
- Salt and freshly ground pepper
Preparation
- Preheat the oven to 180°C (350°F).
- Brush the racks of lamb with half the olive oil. Season with salt and pepper, and coat with the herbs.
- In an ovenproof skillet, heat the rest of the oil on medium-high and sauté the lamb on all sides until browned. Remove lamb from the skillet and set aside.
- In the same skillet (skim off fat as necessary), sweat the shallot. Deglaze with the white wine and let reduce by half. Add the rhubarb jam and bring to a boil. Pour in the veal stock and continue cooking until the sauce is syrupy (about 10 minutes). Remove from the burner and return the racks of lamb to the skillet, spooning sauce over them.
- Continue cooking in the oven for 10 to 15 minutes for rare, or to desired doneness.
- Remove from the oven and let stand for five minutes.
- Put the racks of lamb on a serving platter and serve accompanied by oven-roasted cauliflower.
