never cook with a wine wouldn't drink

Rack of Lamb with Red-Currant Wine Sauce


3 tablespoons olive oil

2 pounds lamb neck bones

1 shallot, minced

4 cups chicken stock or canned low-salt chicken broth

3 tablespoons red wine vinegar

1 1/2 tablespoons ACADEMIE Blend #4

3 tablespoons red currant jelly

1 tablespoon butter, room temperature

1 tablespoon all purpose flour

2 1 1/2-pound lamb racks

2 teaspoons minced fresh thyme

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Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)

Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.


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