Recipe courtesy of Bobby Flay
Episode: Baltimore
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
1 serving

Ingredients

Directions

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.

More from:

Eats Across America

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sherried Turtle Soup

Recipe courtesy of Mike Baskind

Rack of Lamb Persillade

Recipe courtesy of Ina Garten

Rack of Lamb 101

Recipe courtesy of Martha Stewart

Roast Rack of Lamb

Recipe courtesy of Food Network

Roast Rack of Lamb

Recipe courtesy of Edison Mays Jr.

Roasted Rack of Lamb

Recipe courtesy of Michael Symon

Rack of Lamb Persillade

Recipe courtesy of Michele Urvater

Sunny's Rack of Lamb

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword