Monday, July 31, 2006

Rack of Lamb


2 frenched racks of lamb (they usually come in packs of 2)
1 pack of fresh mint (1/4 cup?)
1 pack of rosemary (1/4 cup again?)
Salt 2 tablespoons?
Pepper 1 tablespoon?
4 cloves garlic
1 cup Olive Oil

2 cups Madeira Wine (The cheap stuff is fine...)

Throw all spices/herbs into a blender/food processor and start blending into a paste, gradually adding the olive oil so that it forms a paste. Brush onto the lamb.

Preheat oven to 200 degrees.

Set pan on high heat and sear all 4 sides of the lamb and place on a roasting rack and stick one (through the small side) with a meat thermometer. Roast in oven until internal temp reaches 140 degrees... about 3-4 hours.

While roasting:
In the searing pan reduce whine on low heat until about a half cup is left, whisking the burnt yummies into the sauce. salt to taste. You can run it through a strainer to get the gunk out but they taste good :)

Remove from oven and transfer to a cutting board or someting and cover with tin foil and let sit for 15 minutes.

Cut and drizzle sauce over it.