Herb-Crusted Rack of Lamb
Pairs Well With
4 12-oz. lamb racks
3 tablespoons vegetable oil
1/2 cup parsley, chopped
1 tablespoon rosemary, chopped fine
1 tablespoon thyme leaves, chopped fine
1 1/2 teaspoon dried lavender flowers
4 cloves garlic, chopped fine
2 quarts veal stock
1 cup Merry Edwards, Russian River Valley Pinot Noir
1 teaspoon fennel seeds
Mix together the parsley, rosemary, thyme, lavender and garlic.
With a sharp knife French the loins and reserve meat for sauce. Trim the loins of all fat and connective tissue. Coat lightly with the parsley mixture. Let marinate for three hours.
Cut the meat reserved from the Frenched lamb loins into 3/4 inch dice. In a heavy sauté pan, heat the vegetable oil. Add the lamb trimmings. Coat with oil mixture and cook until very well browned. Drain off all fat. Return to the pan. Deglaze the pan with 1 cup Merry Edwards, Russian River Valley Pinot Noir and reduce over medium heat to a glaze. Add the fennel seeds and 1 cup of stock repeating three more times until all the stock is gone, and a thick glaze is obtained. Strain reduction sauce into a small saucepan. This may be done the night before. You may whisk in a few tablespoons of butter and add additional herbs.
In a sauté pan heated over medium heat, place 2 tablespoon of oil. Sear the lamb for two minutes on each side. Place in a 400 degree oven for 8 to 10 minutes. The meat should be firm to the touch, with an internal temperature of 125 - 135 degrees. Remove from the oven. Salt and pepper to taste and let it rest for 5 minutes. Carve and arrange on the plate. Spoon hot reduction sauce over the meat and serve.
When he was Executive Chef at the Benbow Inn, Chef Evan Treadwell brought a new level of excitement and expertise to this famous country inn. Evan's training with Bay Area chefs included stints with Gary Danko, Jeremiah Tower and Joyce Goldstein. His menus can best be described as Contemporary American cuisine prepared with Classical French techniques using the finest and freshest ingredients.