Irish Rack Of Lamb Sallye Recipes

IRISH RACK OF LAMB

Steps:

• To make Irish Whiskey Rack Sauce, combine the oil, garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the demi-glace and brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm.
• Clean rack thoroughly (remove all silver skin). Season lightly with salt and pepper.
• Place sizzle pan upside down on the grill. Put lamb, meat-side-down next to the sizzle pan with the bones resting on the pan. This will keep the bones from burning. Make the cross-brand mark on the meat side, then turn and cook for a few minutes on the bone side. Finish in oven, if you prefer well done.
• When presenting, cut the lamb into 2 pieces. Stand up and cross the bones as if to build a tee-pee. Top with Irish Whiskey Rack Sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results.

IRISH RACK OF LAMB (SALLYE)

Steps:

• Place rack of lamb in large ziplock bag. Pour lager into bag and seal. Shake to make sure all of lamb is coated. Refrigerate overnight, turning a couple of times. NOTE: You can use a shallow baking dish if you don't have a bag large enough.
• Preheat oven to 400º F
• Remove lamb from bag onto cutting board and pat dry with paper towels.
• Mix mustard, salt and pepper and vigorously rub into lamb. Use all the mixture.
• Place bread crumbs in a shallow bowl and roll the lamb in the bread crumbs until well coated.
• Line a baking sheet with parchment paper or foil. Place a baking rack on top of the paper inside the sheet. Place the lamb on the baking rach and put in oven
• Bake for about 20-30 minutes or until meat in thickest part of lamb registers 160º F. Remove from oven and allow to set for 10 minutes before cutting and serving.