Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

Ingredients for Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

• 300g halved seedless red grapes

• 475ml tawny Port

• 475ml de bouillon de poulet à faible teneur en sel

• 2 teaspoons chopped fresh rosemary

• 80g halved seedless red grapes

• 40g halved pitted Kalamata olives

• 1 cuillère à soupe de romarin frais haché

• 1 teaspoon balsamic vinegar

• 1 petite gousse d'ail

• 230g lamb mince

• 1/2 cuillères à café de gros sel casher

• 1/4 cuillère à café de poivre noir fraîchement moulu

• 2 2- to 1.1kg well-trimmed racks of lamb (each with 8 bones)

• 4 cuillères à soupe d'huile d'olive, divisées

• 120ml de bouillon de poulet à faible teneur en sel

• 4 tablespoons Dijon mustard, divided

• 275g fresh breadcrumbs made from crustless French bread

Boil all ingredients in large saucepan until reduced to 550ml , about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.

Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in lamb mince,1/2 teaspoons salt, and 1/4 teaspoons pepper.

Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.

Add 120ml broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.

Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 218°C. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to colour, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into centre registers 57°C, about 30 minutes for medium-rare.

Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 325ml , about 9 minutes (sauce will thicken slightly). Season with salt and pepper.

Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.

Martín Códax 2005 "Ergo"Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.

Avertissement

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