Dacor Wall Ovens Rack of Lamb, Suggested Time 45 minutes, Racks of Lamb 2-3pounds total, bay leaf

Rack of Lamb

Default Mode and Temperatures: Surround Roast/425˚

Suggested Time: 45 minutes

Tips: Place on flat rack in roasting pan. Insert meat probe into thickest part of meat.

Path to reach this function: DACOR GUIDE-MEAT-LAMB # 4 Rack of Lamb

Walnut Crusted Rack of Lamb with Garlic Vegetable Sauce

2 Racks of Lamb (2-3 pounds total)	GARLIC VEGETABLE SAUCE:
1 egg, slightly beaten	1 cup lamb scraps
2 Tablespoons milk	2 Tablespoons olive oil
1 cup finely ground walnuts	1 carrot, small diced
1 cup Italian seasoned breadcrumbs	1⁄2 onion, small diced
1 teaspoon salt	6 whole cloves garlic, peeled
2 Tablespoons chopped fresh parsley	1 tomato, small diced
2 Tablespoons olive oil	1⁄2 cup white wine
	3 cups lamb or beef stock
	1 bay leaf
	3 sprigs thyme
	Salt and pepper, to taste
	1 Tablespoon cornstarch, if needed

Adjust oven rack to position 2. In Dacor Guide, select Rack of Lamb. Allow oven to preheat. Clean the racks of lamb. Reserve the scraps for the sauce. In a shallow bowl, whisk together egg and milk. In another shallow bowl combine walnuts, breadcrumbs, and salt. Coat lamb with egg mixture. Dredge lamb in breadcrumb mixture. Pat mixture all over lamb to make a thick crust. Place rack of lamb in oven. Insert meat probe into thickest part of rack, avoiding bone. Set internal temperature for 145˚. Cook until internal temperature reaches 145˚ and lamb rack is golden brown.

Meanwhile, roast the lamb scraps and bones in the oven until browned lightly. In a large sauté pan, brown the carrot and onion in olive oil. Add garlic and cook until fragrant. Add tomato. Reduce heat and add white wine. Scrape up the browned bits on the bottom of the pan with a wooden spoon. Let reduce by half. Add lamb scraps, lamb stock, bay leaf and thyme sprigs and simmer on low for 45-50 minutes. Pass through a strainer. Return to sauté pan. If sauce is not thick enough, combine cornstarch and about 2 Tablespoons of the sauce in a small bowl. Add to sauce until it thickens. Keep on simmer plate on low until service. Place lamb on a flat rack on a roasting pan and place in the oven. Cook until medium rare, or internal temperature reaches 145˚.

After Roasting: Let lamb rest 5 minutes before slicing between the chops, then cut into chops (about 3-4 per person). Serve with garlic vegetable sauce.

Serves 6.

RECIPES

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