FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 1 >  Butterflied Rack of Lamb

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

BUTTERFLIED RACK OF LAMB WITH SHALLOTS

Shallots and red wine make an elegant finish for strips of boneless rack of lamb sautéed quickly. Add crisply fried potato chunks and asparagus spears to complement the lamb.

Makes 4 servings.

 

Ingredients

    · 2  boneless racks of New Zealand Lamb (about 8 oz each) butterflied
    · 2  tablespoons butter or margarine
    · 2  teaspoons salad oil
    · Coarsely ground black pepper and salt
    · 4  shallots, finely chopped (about 1/2 cup)
    · 1 clove garlic,  minced or pressed
    · 1/4 cup  of dry red wine
    · Chopped fresh parsley (garnish)
     

Directions

Cut each butterflied piece in half lengthwise to make 2 steaks. Sprinkle the 4 pieces of lamb on all sides with pepper.

In a large heavy frying pan melt butter with oil over medium high heat. Cook lamb, turning each piece once, until well browned, 2 to 2½ minutes on each side. As lamb browns, remove pieces to a warm serving plate, sprinkle lightly with salt, and keep warm.

To pan add shallots and garlic, stirring until lightly browned. Pour in wine. Cook, stirring to blend in pan drippings, until liquid is reduced by about half. Spoon shallot mixture evenly over lamb. Sprinkle with parsley and serve at once.
 

New Zealand Lamb Cooperative - www.nzlamb.com/
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages