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Sauce for rack of lamb.

post #1 of 7
Thread Starter 
My daughter goes on a Girl Scout overnight tomorrow and I'm going to surprise my wife by roasting a couple of Frenched racks of lamb. I'm going to crust them I think with bread crumbs, hazelnuts, and herbs. For sides a garlic herb couscous and french green beans.

Any pan sauce suggestions for the lamb? Seems all the recipes I find for crusted rack of lamb do not mention a sauce.

Kevin

Smithers, release the hounds.
post #2 of 7
Lamb doesn't need much saucing. But I'd head for a reduction of red wine and lamb stock. I might add at the end a bit of balsamic or pomegranate molasses. Twist my arm a bit and I'd add both.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 7

When I was young ...

my Grandma used to make roast lamb and just serve mint jelly.

It sounds kind of simple, but perhaps you could create something surrounding it?

I always find Greek/Mediterranean spices a nice combination with lamb. Lots of garlic, lemon, olive oil, mint...however that doesn't sound like what you're doing. The mint jelly might work depending on what herbs you use.

April
post #4 of 7
A traditional sauce in the UK (apart from mint sauce) is a redcurrant jelly - or just add a couple of spoonfuls of the redcurrant jelly to the pan juices and a little wine.

Here's a redcurrant jelly recipe from the Beeb's website ttp://www.bbc.co.uk/food/recipes/database/redcurrantsauce_70110.shtml
post #5 of 7
I agree with the mint, evoo, rosemary, lemon, and perhaps a
little good white wine. Just deglaze pan with wine and stir
in the rest at room temp.
post #6 of 7
Good luck with your experiment!
post #7 of 7
Thread Starter 
Weird, I haven't posted in quite a while and find a two year old thread of mine on page two. LOL. If I recall correctly, I cooked that rack to medium rare and and did not sauce it. It was excellent.

Kevin
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