posted by jeanndan 07-20-99 1:28 PM
Marinated Roasted Rack of Lamb
Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery
(Serves 6)
2 racks of lamb, trimmed of fat
Marinade:
1 1/2 cup Cabernet Sauvignon
1/2 cup olive oil
1 yellow onion
1/2 tsp. thyme, chopped
1 bay leaf
freshly ground pepper
Sauce:
Pan juices from lamb
1/2 cup chicken stock
1/4 cup Cabernet Sauvignon
4 Tbsp. butter, at room temperature
Mix together marinade ingredients.
Add lamb and let marinate for 3 hours.
Let lamb come to room temperature, place in a shallow roasting pan and season with salt and pepper.
Roast in a preheated 450-degree oven for 20 minutes.
Let meat rest for 10 minutes.
Skim the fat from the roasting pan.
Add these juices to a saucepan with the stock and wine. Heat until boiling.
Remove from heat and whisk in butter.
Carve the lamb and spoon a little sauce over each serving.