Australian Rack Of Lamb Provencal with Balsamic & Mint Jelly Demi Glace

You are here

Summary

Yield
Servings
SourceY.Hata & Co. Corporate/Executive Chef Ernesto Limcaco
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Description

Australian Rack Of Lamb Provencal with Balsamic & Mint Jelly Demi Glace

Ingredients

1  
australian lamb rack (8 bone)
2 c
bread crumbs
1 T
paprika
1 T
roasted garlic powder
1 T
italian herb seasoning
1 t
cayenne pepper powder
4 T
olive oil
2 T
dijon mustard
   
salt (to taste)
   
black pepper (to taste)
3 T
mint jelly
3 t
water
2 T
savory choice beef demi glace (found only at y.hata & co.)
2 T
balsamic vinegar
2 c
monaco (premium frozen vegetable medley) by simplot- y. hata & co.
2 c
upside (heart whole grain mix) by simplot- y. hata & co.
2 T
butter

Instructions

Pre-heat your oven on bake to 350 degrees. In a large frying pan over medium-high heat, add one tablespoon of olive oil to sear the (salt and pepper seasoned) rack of lamb fat side down until browned. Remove from heat, let cool. In a mixing bowl, combine bread crumbs, garlic powder, paprika, Italian seasoning, cayenne pepper and olive oil. Mix well. Once the rack of lamb has cooled down, coat the meaty outside area with Dijon mustard. Next, heavily dredge the rack of lamb in the bread crumb mixture on all areas coated with mustard. Place the rack of lamb back in the pan for oven roasting, place in oven for about 8-10 minutes (yields medium rare to medium) or to your own desired "doneness." While your rack of lamb is roasting, prepare your sides which include the Simplot "Monaco" vegetable medley and the Simplot "Upside" hearty whole grain mix. In a medium saute pan over medium heat, melt 1 tablespoon of butter to re-therm (re-heat) the frozen veggies (rinse and defrost is suggested). Once the veggies are warm, season with salt and pepper and keep warm in a covered dish. Next, reheat the same pan over medium heat and melt the other tablespoon of butter and re-therm the hearty whole grains. Keep warm and covered. In a small sauce pan over medium-high heat, combine mint jelly, water, balsamic vinegar and Savory Choice Beef Demi Glace and reduce by 30-40%, or until semi-thick, enough to coat the back of a spoon. Keep warm. Once your rack of lamb is ready, let it rest for at least 5 minutes before carving. Place your balsamic-mint demi glace on the bottom of a large shallow plate, then cut 8 slices of lamb between the bone and fan it out over the sauce. Serve your side dishes separately or on the same plate. Enjoy!

Notes

Some additional variations to the side dishes may recommend adding fresh corn, broccoli and cauliflower to the Monaco medley. Also if you want more starch, add an equal part of cooked white rice or brown rice to the Upside hearty whole grain mix to volumize and satisfy a higher carbohydrate diet. Fresh herbs such as rosemary add great profile to the bold flavors of Provencal style lamb and to sauces such as the balsamic-mint demi glace. Enjoy this recipe with a glass of Merlot, Pinot Noir, Shiraz or Cabernet Sauvignon also found at your nearest Times Supermarket! Shoots Den!

About

Hawaiian Grown TV LLC produces both Hawaiian Grown TV, a "Farm to Table" TV series, and Hawaiian Grown Kitchen, a 30-minute Cooking TV Series filmed at Y. Hata's ChefZone. Both shows are broadcast on OC16 statewide to the state of Hawaii.

 

GET IN TOUCH

  • Anywhere in Hawaii
  • Phone: (808) 382-5175
  • Email: Contact Us

Hawaiian Grown TV and Hawaiian Grown Kitchen are broadcast exclusively on

/oc16-tv.png