Lamb Chops Herbes De Provence with A Pinot Noir Sauce
This is a recipe that Lady H got from the editor of Bon App?tit magazine when out in Palm Springs probably about 1993; I think the Hanson?s went to the editor?s house for dinner. I had to change it of course for Lord and Lady Hanson by removing the garlic, but here I have put it back in. We like to serve this dish with a Brunoise of vegetables and steamed Jersey Royal potatoes.
Yield: 10 Ready in 2 hours
favorite of 15 people 8 people want to try
|-- For The Sauce --|
|1 tablespoonolive oil|
|3 poundsLamb; neck stew meat, or lamb ribs|
|1 poundOnions; coarsley chopped|
|1 largeCarrot; chopped|
|4 clovesGarlic; chopped|
|1 tablespoonHerbes de Provence|
|4 1/2 cupsChicken Stock; use a good strong one|
|4 1/2 cupsPinot Noir; you can use another good dry red wine|
|1 tablespoonButter; at room temperature|
|2 teaspoonPlain flour|
|-- For The Lamb --|
|4 1/2 poundLamb Cutlets; (well trimmed 8-rib racks of lamb, preferably frenched) See Note|
|1 cupFresh Italian Parsley; finely chopped|
|1/4 cupFresh Thyme; finely chopped|
|1/4 cupFresh rosemary; finely chopped|
|1/4 cupFresh sage; finely chopped|
|1 tablespoonBlack Pepper; freshly ground|
|5 tablespoonOlive oil; divided|
Lamb Chops Herbes De Provence with A Pinot Noir Sauce Preparation
Heat the oil in heavy large pan over medium to high heat. Add the lamb and saute until a nice deep brown, turning occasionally, about 8 minutes. Using tongs, transfer the lamb to a bowl. Add the onions, carrot, garlic, and Herbes de Provence to the pan and saute until the vegetables are deep brown, about 8 minutes. Add wine and stock to the pan; return the lamb and any accumulated juices to the pan.
Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 1? hours.
Strain into large bowl, pressing on the solids in strainer to release all the stock. Spoon off any fat from the surface of the stock and return the stock to the same large pan. Simmer until reduced to 1 and 1/3 cups, about 15 minutes.
Mix the butter and flour in small bowl to smooth paste and then whisk the paste into the stock. Simmer the sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer.
Season with salt and pepper. (The sauce can be prepared 1 day ahead). Transfer to a small saucepan, cover, and chill. Re-warm before using.
For The lamb
Stir the fresh herbs and pepper in a medium bowl to blend, add 2 tablespoons of oil and mix until the herbs are sticking together.
Sprinkle the lamb racks with salt; firmly press 1/3 of the herb mixture over the rounded side of each rack to cover. (Can be prepared 1 day ahead).
Place on large rimmed baking sheet. Cover and chill.
Preheat the oven to 350F, 180?c, Gasmark 4
Heat 3 tablespoons of oil in large non-stick frying pan over a medium-high heat. Add 1 lamb rack to the frying pan, herbed side down.
saute until browned, about 4 minutes. Turn the rack over and saute until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting the remaining racks on the same sheet.
Roast the lamb until a meat thermometer inserted into the centre registers 135F for medium-rare, about 25 minutes. Let the lamb rest on the sheet 15 to 20 minutes.
Cut the lamb between the bones into individual chops, and arrange 3 chops on each plate, drizzle with the sauce and serve.
A butcher will do this for you, but it is easy and fun to do this yourself.
Simply cut along the back of the rack, just above where the meaty part of the lamb is. Turning the knife upwards, scrape the gristly meat off to expose the rib bones. Cut between each of the ribs, taking out the tiny amount of meat found there. Scrape away the bones until they are clean and white. Lay the rack down, back uppermost, and make shallow criss-cross incisions in the fat.
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