Executive Chef Daniel J. Scannell, CMC, of the Carnegie Abbey Club in Portsmouth, Rhode Island, created this inventive red wine and herb poached lamb recipe. Chef Scannell serves the lamb on a bed of pickled red onions with red wine foam along with spinach and cheese soufflé.
Prep Time15 minsCook Time15 minsTotal Time30 mins
2 tbsp unsalted butter
4 shallots, thinly sliced
3 garlic cloves
1 sprig fresh thyme
1 sprig fresh rosemary
2 Cabernet Sauvignon wine
6 juniper berries
4 cardamom pods
2 tbsp sea salt
1 bay leaf
2 American Lamb racks, frenched
1Melt the butter in a large saucepot over medium-low heat. Add the shallots and garlic and gently sauté. Add the thyme, rosemary, wine, juniper berries, cardamom pods, salt, and bay leaf and bring to a gentle simmer. Add the lamb racks and poach them for 15 minutes.
2Remove the lamb from the wine mixture and let it rest for 15 minutes before slicing and serving.
3Chef's Note: If desired, add a crust to the lamb. After poaching the racks, let them rest for 15 minutes. Brush the racks with extra-virgin olive oil and roll them in breadcrumbs mixed with minced fresh herbs.
Recipe and image provided by the American Lamb Board
Ingredients
2 tbsp unsalted butter
4 shallots, thinly sliced
3 garlic cloves
1 sprig fresh thyme
1 sprig fresh rosemary
2 Cabernet Sauvignon wine
6 juniper berries
4 cardamom pods
2 tbsp sea salt
1 bay leaf
2 American Lamb racks, frenched
Directions
1Melt the butter in a large saucepot over medium-low heat. Add the shallots and garlic and gently sauté. Add the thyme, rosemary, wine, juniper berries, cardamom pods, salt, and bay leaf and bring to a gentle simmer. Add the lamb racks and poach them for 15 minutes.
2Remove the lamb from the wine mixture and let it rest for 15 minutes before slicing and serving.
3Chef's Note: If desired, add a crust to the lamb. After poaching the racks, let them rest for 15 minutes. Brush the racks with extra-virgin olive oil and roll them in breadcrumbs mixed with minced fresh herbs.
Red Wine Poached Rack of Lamb
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