Best 2 Rack Of Lamb With Red Currant Wine Sauce Recipes

LAMB EN CROûTE WITH REDCURRANT SAUCE

Steps:

• Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
• Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
• Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
• Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
• To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
• On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
• Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
• Slice each parcel and serve with the sauce and watercress salad.

HERB-COATED LAMB WITH PORT-RED WINE SAUCE

Steps:

• Make lamb:
• Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
• Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
• Meanwhile, make sauce:
• Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
• Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.