Pan-seared Rack Of Lamb Recipe
Red wine veal demi-glace, grilled asparagus, anise pommes purée.
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Ingredients
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Rack of Lamb
Red Wine Veal Demi-Glace
Grilled Asparagus
Anise Pommes Purée
Method
Rack of Lamb
- 1
Prepare the Lamb
Preheat your oven to 400°F (200°C). Season the rack of lamb with salt and black pepper on all sides.
- 2
Sear the Lamb
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, sear the rack of lamb for about 2-3 minutes on each side until browned.
- 3
Finish in Oven
Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare doneness (internal temperature of 130°F/54°C). Remove from oven and let rest for 5-10 minutes before slicing.
Red Wine Veal Demi-Glace
- 4
- 5
Add Shallots
Add chopped shallots and simmer the mixture until reduced by half, about 20 minutes.
- 6
Finish with Butter
Remove from heat and whisk in the butter until melted and the sauce is smooth. Strain if desired and keep warm.
Grilled Asparagus
- 7
Prepare Asparagus
Trim the tough ends off the asparagus and rinse under cold water.
- 8
- 9
Grill Asparagus
Preheat a grill or grill pan over medium heat. Grill asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
Anise Pommes Purée
- 10
- 11
Mash Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, anise seeds, and salt. Mash until smooth and creamy.
- 12
Serve
Keep the pommes purée warm until ready to serve alongside the lamb and asparagus.
