Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce

Total Time:
1 hr 30 min
15 min
1 hr 15 min

4 servings

  • 8 cloves roasted garlic
  • 2 cups heavy cream
  • 8 whole eggs
  • 4 egg yolks
  • 4 (4-ounce) portions Colorado lamb rack, frenched, cleaned, and tied with 1 bone showing
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced carrots
  • 1 1/2 cups French green lentils, cooked until soft
  • 1 tablespoon unsalted butter
  • Salt and pepper
  • 3 cups baby spinach
  • 1 tablespoon tarragon
  • 1 tablespoon olive oil
  • 8 ounces lamb sauce, recipe follows
  • Fresh herbs, for garnish
  • Lamb Sauce:
  • 1 cup shiraz wine
  • 2 cups lamb stock
  • 2 tablespoons unsalted butter
  • Salt and pepper
  • Preheat the oven to 300 degrees F. Squeeze roasted garlic from the skins. Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes. In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream. Add the cream mixture slowly so as not to cook the eggs. Season with salt and strain through a fine strainer. Place the mixture in 4 small ramekins and bake in a water bath for 25 minutes. Remove and keep warm until serving.

  • Preheat the oven to 350 degrees F. Season the lamb with salt and pepper. Sear the seasoned lamb rack in a large saute pan, fat side first. Flip the lamb and finish in the oven, about 15 to 20 minutes (should be cooked to medium rare).

  • In a small pan, saute the celery, carrots, and lentils in butter. Season with salt and pepper.

  • In another saute pan, wilt the spinach and tarragon in a small amount of olive oil. To plate a serving, place the lentils in the center of a large entree plate. Place a small amount of spinach over the lentils and lay the flan over the spinach. Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up. Ladle 2 ounces of lamb sauce around the flan and garnish with fresh herbs.

Lamb Sauce:
  • In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent. Add lamb stock and continue to reduce until about 1 cup remains. Swirl in 2 tablespoons of butter to thicken the sauce. Season with salt and pepper.

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