Cumin Scented Rack Of Lamb In A Honey Red Wine Sauce With SautÉed Potato Cake Recipes

LAMB & RED WINE STEW

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
• 2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop. 3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes. 4. Dice the lamb into roughly 2cm cubes (if it isn't already), then add to the pan with the flour. 5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper. 6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.) 7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings... TO MAKE THE DUMPLINGS 1. Preheat or turn the oven up to 190°C/375°F/gas 5. 2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough. 3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir. 4. Place the dumplings on top of your stew and press down lightly, so they're half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes. TO MAKE SHEPHERD'S PIE 1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish. 2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan. 3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary. 4. Roughly top the stew with the mashed potato (don't worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato. 5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.

LAMB RIBS WITH HONEY AND WINE

Steps:

• Place lamb in a 9x13-inch baking dish.
• Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE

Steps:

• Trim the lamb racks of visible fat and connective tissue. Put each rack into a resealable bag. Mix together all the marinade ingredients and pour half into each bag. Seal the bags, place them into a bowl or dish in case they leak, and put them into the refrigerator for at least 8 hours and up to 24 hours.
• Put the lamb on the counter to warm up at least 30 minutes and up to an hour before you are going to roast it.
• Preheat oven to 400F.
• Mix together the bread crumbs, parsley, herbs, salt and pepper. Add enough olive oil to moisten the crumbs so they hold together, about 1 tablespoon.
• Heat the remaining tablespoon of olive oil in a heavy large skillet over medium high heat. Take the lamb racks out of the marinade and wipe them down with paper towels. (If you wish, partially cut the rack through every two chops. This will make it easier to cut them into chops later.) One rack at a time, sear the racks in the skillet, about 2 minutes per side.
• Transfer the racks to a roasting pan, meaty sides up. Coat the meaty side of each rack with mustard and then top each with half of the bread crumbs, patting it into place. Roast the racks for 20-25 minutes, until a thermometer reads about 130F for medium rare. Let the racks rest for 10 minutes, then serve with the wine sauce.
• You can make the wine sauce any time up to the day before. If made ahead, reheat it while the lamb rests.
• In a medium sauce pan, melt the butter over low heat. Add the shallots, garlic and a sprinkle of kosher salt. Saute for 3-4 minutes. Whisk in the flour. Cook for 1 minute. Add the stock and wine. Bring to a rolling boil and cook until reduced by half, about 10 minutes. Taste and add salt and pepper as needed.
• Pass the sauce through a fine mesh strainer and discard the solids.
• Serve the lamb with the sauce along side.

ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE

Steps:

• Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
• In a small bowl, mix together salt and pepper.
• Preheat oven to 425°F.
• Season lamb with salt/pepper mixture.
• Place racks upright, with bones supporting one another in a a small roasting pan.
• Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
• Remove from oven and let stand for 5 minutes before carving.
• Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
• Meanwhile, in a small saucepan, heat olive oil over medium heat.
• Add cloves and saute for 20 seconds.
• Add jellied cranberries, red wine and thyme and bring to boil.
• Reduce heat and simmer for 10 minutes, stirring occasionally.
• Remove from heat, strain into a clean pan and return to boil.
• Stir in vanilla, vinegar, salt and pepper.
• Pour reserved dripings into the sauce and return to boil.
• Strain into a serving dish.
• Serve with the lamb.

RACK OF LAMB WITH CUMIN AND THYME

Steps:

• In a small bowl combine well the bread crumbs, the oil, the thyme, the cumin, and the garlic. Season the lamb with salt and pepper and rub the fat side with the mustard. Pat the crumb mixture evenly over the mustard and arrange the lamb, crumb side up, in a roasting pan. Roast the lamb in the middle of a preheated 475°F. oven for 15 minutes, or until a meat thermometer registers 130° to 135° for medium-rare meat, transfer it carefully to a cutting board, and let it stand, uncovered, for 10 minutes. Cut the lamb between the ribs and divide it between 2 plates.

HONEY GLAZED RACK OF LAMB

Steps:

• Make red wine sauce:.
• Melt 2 tablespoons butter in heavy large pot over medium-high heat.
• Add onions and carrot and sauté until deep brown, about 12 minutes.
• Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
• Mix flour and 1 tablespoon butter to paste in bowl.
• Whisk into sauce.
• Simmer until sauce thickens, whisking occasionally, about 10 minutes.
• Set aside.
• Make lamb:.
• Preheat oven to 400°F Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce.
• Sprinkle lamb with salt and pepper.
• Place on baking sheet.
• Brush each rack with some of remaining glaze.
• Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
• Rewarm sauce.
• Season with salt and pepper.
• Serve chops with sauce.

CUMIN-SCENTED RACK OF LAMB IN A HONEY-RED WINE SAUCE WITH SAUTÉED POTATO CAKE

Steps:

• POTATO CAKE 14. Shred the potatoes in a food processor with a medium shredding disc. 15. Heat 2 tablespoons olive oil and 1 tablespoon butter in 9" nonstick sauté pan over medium high heat. 16. Squeeze all the excess liquid out of the potatoes and place in a bowl. Add salt and pepper and mix thoroughly. 17. When the butter has melted, add the potatoes to the pan. Using a metal spoon, spread the potatoes out across the pan and press down into a pancake. Place remaining 1 tablespoon butter on top of the cake. 18. Cook 5-7 minutes on each side, flipping once, until the potato cake reaches a deep golden brown color. Remove from pan and cut into 4 wedges. 19. Slice the lamb between the bones and serve with potato wedges and sauce.