Cotoletta D'agnello Recipe
Herb marinated Lamb rack, grilled to order in a mushroom and red wine demi sauce
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Ingredients
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Lamb and Marinade
Mushroom & Red Wine Demi
Finish & Garnish
Method
Lamb and Marinade
- 1
Prepare and Marinate
Pat the lamb rack dry with paper towels. In a small bowl combine 3 tbs extra-virgin olive oil, minced garlic, chopped rosemary, chopped thyme, chopped parsley, lemon zest, Dijon mustard, kosher salt and freshly ground black pepper. Rub the herb marinade evenly over the meat side of the rack and between the bones if possible. Cover and refrigerate for at least 1 hour and up to 4 hours to allow flavors to penetrate; remove from refrigerator and bring to room temperature 30 minutes before cooking.
Mushroom & Red Wine Demi
- 2
Cook Aromatics and Mushrooms
Heat 2 tbs unsalted butter and 1 tbs olive oil in a medium sauté pan over medium-high heat until shimmering. Add the finely diced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the sliced mushrooms and a pinch of salt, cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 6–8 minutes.
- 3
- 4
Add Demi-Glace and Simmer
Add 1 cup demi-glace (or reduced beef stock), the thyme sprig and bay leaf. Bring to a gentle simmer, then reduce heat to low and cook 6–8 minutes to meld flavors and thicken slightly. Season with 1/2 tsp salt and 1/2 tsp freshly ground pepper.
- 5
Finish the Sauce
Remove and discard the thyme sprig and bay leaf. Off the heat, whisk in the diced cold unsalted butter 1 piece at a time to mount the sauce and give it a glossy finish. Taste and adjust seasoning. Keep warm until lamb is cooked.
Finish & Serve
- 6
Grill the Lamb
Preheat a grill or heavy skillet (cast iron) to medium-high. Brush the grill or pan with 1 tsp olive oil. Place the rack of lamb fat-side down and sear for 3–4 minutes to develop a good crust, then turn and sear on the other side 2–3 minutes. Reduce heat or move to indirect heat and continue cooking to desired doneness: for medium-rare aim for an internal temperature of 125–130°F (52–54°C), about 8–12 minutes total cooking depending on thickness. Use an instant-read thermometer inserted into the thickest part between bones for accuracy.
- 7
Rest and Cut
Transfer the lamb to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute; the residual heat will carry it to medium (about 130–135°F).
- 8
Plate and Garnish
Cut the rack into individual chops (cotoletta) by slicing between the bones. Arrange 2–3 chops per serving on warm plates. Spoon warmed mushroom and red wine demi over and around the lamb. Sprinkle with coarse sea salt to taste and garnish with microgreens or chopped parsley. Serve with lemon wedges on the side if desired.
