Irish Rack of Lamb
- 1 tablespoon pure olive oil
- 1 teaspoon minced garlic
- 1 small branch rosemary
- 1/4 lemon, cut into a wedge
- 2 ounces Irish whiskey
- 1 pinch kosher salt
- 1 pinch cracked black pepper
- 3 ounces demi-glace ( reduction of red wine, vegetables, and veal bones)
- 1 ounce brown gravy
- 1 tablespoon butter
- 1 (6-chop) rack of lamb
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.
Recipe courtesy of Claddah Pub
Recipe courtesy of Robert Irvine