Huge Bear

Herb-crusted Lamb With Reduction Sauce

Ingredients

For the Lamb:
2 “Frenched” racks of lamb (7-8 chops each, approx. 2 lbs.)
1 tablespoon of vegetable oil
1 teaspoon of butter

For the Rub:
Use the Herb Rub included in your wine club shipment or make your own rub with the following:
2 tablespoons whole grain mustard
1/4 cup each of chopped fresh parsley, basil, mint, rosemary, and thyme, mixed together
6 chopped black olives
1/2 teaspoon cracked black pepper
1 teaspoon sea salt
2 tablespoons of breadcrumbs

For the Reduction Sauce:
2 lbs veal bones, roasted in an 400F oven until brown
2 onions, peeled and chopped in 1 inch pieces
3 carrots, peeled and chopped in 1 inch pieces
2 celery stalks, peeled and chopped in 1 inch pieces
2 cups red wine
At least 3 quarts water
1 bay leaf
6 sprigs of thyme
8 peppercorns
3 peeled and seeded tomatoes
Those cooks with less time or ambition are welcome to buy some pre-made veal stock and skip a few steps. Don’t worry with the ingredients above and jump down to the pointer below.

Method

Encrusting The Lamb: Remove meat from the rack and remove any silver skin and excess fat or, better yet, have your butcher do this for you. Use the Herb Rub from your Wine Club Shipment or combine the chopped herbs, olives,
salt, pepper, and breadcrumbs in a large bowl. Rub each loin with one tablespoon of whole grain mustard and then press into the herb mixture until well coated on all sides. Tightly wrap each seasoned piece in plastic wrap and let stand in the refrigerator for at least 4 hours.

Making The Sauce:
Rub the bones with canola oil and roast in a preheated 450o F oven for 90 minutes, turning often so that they brown but do not burn. In a heavy sauté pan, heat a small amount of oil over medium heat. Add the onions, celery, and carrots (mirepoix), stirring gently until lightly browned. Place roasted bones in a stock pot and add enough water to cover. Bring to a boil over moderately high heat. Skim off the scum and reduce heat to a simmer. Add the sautéed onions, carrots and celery along with the wine and tomatoes. Add the thyme and peppercorns in the form of a bouquet garni or sachet. Simmer for 6 hours. Strain stock and chill overnight in the refrigerator or by setting the pot in
an ice water bath. Skim fat once stock is cooled.
[THOSE WHO TOOK THE SHORT CUT AND BOUGHT VEAL STOCK, JUMP TO HERE!]
Return stock to medium-high heat and allow it to simmer until liquid is reduced by at least half. Reduced stock should have a thick, spoon-coating consistency. Reserve enough reduction for two servings. (Any leftover reduction sauce can be frozen in an ice cube tray and then stored as cubes in a freezer bag.) Just prior to serving, whisk in 1 Tablespoon butter.

Cooking The Lamb:
Remove racks from refrigerator and bring to room temperature. Heat a heavy sauté pan to medium-high heat. When the pan is hot, add 1 Tablespoon of vegetable oil and 1 teaspoon of butter. Quickly add the racks. Sear each side (including the ends) for 1-2 minutes until nicely browned, 6-8 minutes in all. Once racks are browned, remove the pan from the heat and tightly cover with tinfoil. Let covered meat rest 10-15 minutes for rare doneness. Alternatively, place the covered meat in a 350 F oven for 5-7 minutes to achieve a medium rare temperature, or longer for increased doneness. Allow meat to rest before serving.

Plating And Serving:
Season racks with salt and pepper to taste. Plate and drizzle with reduction sauce. Serve with Tim’s decadent Roasted “Silk” Potatoes and Local Radish and Haricot Vert Salad. Pour yourself and your incredibly fortunate dinner guest a glass of Huge Bear Cabernet Sauvignon. Enjoy.