Lamb for Lovers Recipe - Allrecipes.com
Lamb for Lovers Recipe
  • READY IN 9 hr

Lamb for Lovers

Recipe by  

"This is a rack of lamb dish with rosemary and mint demi-glace. Serve with oven roasted red potatoes and sauteed green beans amandine. Perfect for Valentine's Day! Buy a seven bone rack of lamb, and have the butcher trim the fat cap and in between the bones for you, and save these trimmings for roasting."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    8 hrs 30 mins
  • READY IN

    9 hrs

Directions

  1. To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
  2. Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
  3. To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
  4. Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
  5. Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2005

We thought this was wonderful! The demi-glace sauce is to die for. I now make it anytime I roast a whole leg to acompany it as it is perfect with the lamb. Two racks of lamb is a bit much for two people unless you are really hungry. Could easily serve 3-maybe 4 people with this recipe but it was wonderful!

 
Most Helpful Critical Review
Sep 29, 2003

THIS RECIPE WAS NOT BAAAD

 

14 Ratings

Nov 02, 2003

I browned it in skillet and then put in oven to bake. Then added sauce on top after baking and slicing. Don't know if it's necessary to brown in skillet first, I think not. It was good, expensive, worth it every once in a while.

 
Jan 05, 2010

Though delicious sounding in theory, in practice this dish fell far short of advertised expectations. The glaze was runny, black, and unappetizing. After attempting to sear the rack of lamb as instructed, though against better judgement, a small catastrophe occurred. After an elapsed time of thirty seconds the "seared" side of the lamb resembled something seen in a Rob Zombie petting zoo. To the originating author I send my sincere thanks for making this an anniversary to be forgotten.

 
Feb 15, 2008

Very nice. It did take more like 15 minutes to cook the lamb, and it I simmered the demi-glace after adding the jelly for a long time, but it never thickened. After I gave up and decided to use it thin, it thickened as it cooled down a little. I was worried I wouldn't like it because I wasn't really loving the smells as I was cooking it, but by the time it was all done and I tried it, it was delicious. Half a recipe was perfect for two people.

 
Jul 17, 2007

This is a great dish. The flavors of the demi-glace are very impressive. I prop the chops against a mound of mashed potatoes, drizzle with demi-glace and garnish liberally with fresh mint. I have made it several times for friends and family, all with rave reviews. This yields a copious amount of demi-glace which I vacuum seal and stick in the freezer.

 
Nov 02, 2009

It Was A great Recipe I Used Lamb Chops Instead Of Shanks And the Meat still fell of the bone i served it with a side of brown rice.

 
Feb 18, 2009

This recipe wasn't bad. I have never really prepared meat on my own before seeing as how my previous boyfriend was a vegetarian. I am much better with vegetables. My sauce never thickened, but was very good with the lamb. I had to cook the meat even longer than 15 minutes.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 1246 kcal
  • 62%
  • Carbohydrates
  • 68.4 g
  • 22%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 79.4 g
  • 122%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 45.3 g
  • 91%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Mint-Crusted Rack of Lamb

See how to make a traditional mint-crusted lamb with honey vinaigrette.

Stuffed Leg of Lamb with Balsamic-Fig Sauce

An impressive roasted leg of lamb served with a rich balsamic-fig sauce.

Jinx-Proof Braised Lamb Shanks

See how to make rich, delicious, totally tender lamb shanks.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States