Restaurant and Clone Recipes
Restaurant Recipes F
Fandango Restaurant Rack of Lamb Provencale
Posted by LladyRusty on 1/25/2002 10:09 pm
Source: restauranteur.com - Fandango Restaurant, Pacific Grove, California
4 (1 1/2 pound) racks of lamb, trimmed, seasoned
with herbs de Provence, salt, pepper and rosemary
Sauce:
1 tablespoon butter
1 chopped shallot, large clove garlic
2 tablespoons flour
1/2 teaspoon tomato paste
1 1/4 cups concentrated lamb stock
1 ounce each, white wine and red wine
Pinch of salt, black pepper, thyme,
bay leaf, sweet basil, rosemary
1 ounce cognac or brandy
2 tablespoons butter
Preparation for racks: Refrigerate overnight.
Grill racks over on hot fire to sear; move away from direct heat, cook at
lower temperature to desired doneness.
Preparation for sauce: Lightly saut 1 tablespoon butter, garlic and shallot.
Add flour, blend over low heat 2 minutes; add tomato paste, cook 2 minutes Add
stock, wines, spices and whisk smooth; cook 15 minutes. Add cognac, cook 1-2
minutes. Remove from heat, add butter, whisk until well blended. Serve over
lamb.
Servings: 4
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