Recipe provided by | Executive Chef Daniel J. Scannell
Servings: 8
INGREDIENTS
4 shallots, sliced thin
3 garlic cloves
2 tablespoons unsalted butter
1 sprigs Fresh thyme
1 sprig Fresh rosemary
2 quarts Carnet Sauvignon
6 juniper berries
4 cardamom pods
2 tablespoon Sea Salt
1 bay leaf
2 American Lamb racks, frenched
DIRECTIONS
METHOD:
In a large sauce pot, gently sauté shallots and garlic in butter. Add herbs, wine, berries and seasonings; bring to a gentle simmer. Add racks; gently poach lamb in simmering red wine for 15 minutes. Remove lamb from wine and let rest for 15 minutes.
Chef's Recommendation: If desired, add a crust to the Red Wine Poached Rack of Lamb. After poaching racks, let them sit for 15 minutes. Brush racks with extra virgin olive oil and roll in bread crumbs with fresh herbs.
Chef’s Recommendation: Serve Red Wine Poached Rack of Lamb on a bed of pickled red onions with red wine foam. Serve with spinach and cheese soufflé.
Recipe and image provided by the American Lamb Board