lamb for lovers

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 (7 bone) racks of lamb, trimmed, fat reserved
• salt and pepper to taste
• 4 cloves garlic, minced
• 1 large onion, diced
• 4 carrots, diced
• 1 cup celery tops
• 1 cup
• 1 cup red
• 1 (14.5 ounce) can low-sodium chicken broth
• 5 sprigs fresh spearmint
• 3 sprigs fresh rosemary
• 1 cup mint apple jelly
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoon garlic, minced
• 1/4 cup panko bread crumbs
• 2 tablespoons olive oil
• 4 sprigs fresh mint

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs 30 mins

Ready Time: 9 hrs


• to make demi-glace: heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. season with salt and pepper. brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, , red , and chicken broth. transfer the mixture to a slow cooker, and simmer on low 8 hours, or overnight.
• strain the slow cooker mixture into a saucepan over medium-low heat. mix in the spearmint, rosemary, and mint jelly, and simmer, adding more , , or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. strain once more, and keep warm while lamb roasts.
• to roast lamb: place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees f (230 degrees c). rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. coat with panko bread crumbs.
• carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees f (63 degrees c).
• pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. drizzle with more demi-glace, and garnish with fresh mint to serve.