• 4servings
  • 510minutes
  • 1246calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (7 bone) racks of lamb, trimmed, fat reserved

  2. 4 cloves garlic, minced

  3. 1 large onion, diced

  4. 4 carrots, diced

  5. 1 cup celery tops

  6. 1 cup port wine

  7. 1 cup red wine

  8. 1 (14 1/2 ounce) can low-sodium chicken broth

  9. 5 sprigs fresh spearmint

  10. 3 sprigs fresh rosemary

  11. 1 cup mint apple jelly

  12. salt and pepper to taste

  13. 1 tablespoon garlic, minced

  14. 1/4 cup panko bread crumbs

  15. 2 tablespoons olive oil

  16. 4 sprigs fresh mint

Instructions Jump to Ingredients ↑

  1. 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, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.

  2. Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, 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.

  3. 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.

  4. 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).

  5. 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.


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