Red Wine Poached Rack of Lamb
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Credit: Daniel J. Scannell, CMC, Executive Chef, Oak Hill Country Club, Rochester, N.Y.
The National Culinary Review, April 2012
From the Chef
“Courtesy of the American Lamb Board”
4 shallots, sliced thin
3 garlic cloves
2 T. unsalted butter
1 sprig fresh thyme
1 sprig fresh rosemary
2 qts. Cabernet Sauvignon
6 juniper berries
4 cardamom pods
2 T. sea salt
1 bay leaf
2 American lamb racks, frenched
Method: In large saucepot, gently saute shallots and garlic in butter. Add thyme, rosemary, wine, juniper berries, cardamom pods, salt and bay leaf; bring to a gentle simmer. Add lamb racks; gently poach for
15 minutes. Remove; let rest for 15 minutes.
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