Tuesday, May 24, 2011
Rack of Lamb with Pan gravy
You know those days when your significant other is just in a BAD MOOD??? That never happens right? Well, I probably have one of the best husbands, BUT when he is in a bad mood....OH BOY! The world (and I do mean the whole world!) is NOT a happy place. YIKES!!! (yes honey, that be you!) I know you're thinking "Shelley, Just what did you do to upset him?" and guess what?? It wasn't me this time...!! There is a first for everything!
As you may have noticed, there was no blog post yesterday....why? Because someone was a bad and sad camper and cooking was out of the question. So I when the going gets tough....the tough go grocery shopping! (Ummmm yeah...Like I needed more STUFF) but I did get fabulous produce and a few other fantastic things. And it didn't hurt to be away from home for a couple hours!!
But by today, I was done with the grumpster. I decided I could engage in a war....which I would not have won (well...maybe) OR I could cook a fantastic meal and see if I could SQUEAK out a better outlook!
I found a rack of lamb in the freezer....I LOVE LAMB (see Easter post for Leg of Lamb, for another lamb dish- under April archives) and Rack of lamb is fantastic, easy and cooks quickly (and you thought you couldn't have rack of lamb on the weeknights). I paired it with a killer gravy, a glass of Pinot Noir (cause wine couldn't hurt in easing the bad mood right?), roasted onions with potatoes and lemon roasted asparagus (see asparagus post in April archives)
That should get ANYONE out of a funk and into a food frenzy! It worked. Boy did it work.! If you know the hubster, he is not a foodie. He prides himself on NOT being a foodie....and insists that food is just a means to survival. Ummm. RIGHT. He has claimed that for 28 and a half years. But tonight through dinner he thought the gravy was so good that it was BETTER than the rack of lamb, which he loved...But he said he would have been happy with Potatoes, gravy and asparagus!! When he started drinking the gravy off the LADLE he said "I am ashamed!" - then he licked his plate....LOL THAT NEVER HAPPENS! (yeah...got the pic)
He is in a good mood, my weapon worked and he has exclaimed he is now a "foodie" - AWWW, Sweet success!
I hope you enjoy it as much as he did.
Rack of lamb with Pan Gravy
WW points/ Calories dependant on Quantity (we ate about 6 oz each)
1 Rack of Lamb (mine was in two 4 bone pieces), trimmed of excess fat
2 tablespoons (or so) fresh rosemary, chopped fine
2 tablespoons (or so) fresh thyme, chopped fine
1 tablespoon mince garlic (I used jarred....I know, but it's a weeknight)
salt and pepper....about a half teaspoon each
Pinot Noir to drink....and to use for gravy - If you are not going to drink it...use some port or other red you have...just make sure it's a good wine! and let's say it together...NO COOKING WINE FROM THE VINEGAR AISLE!
Wine (preferably Pinot Noir)
1-1/2 cups beef broth, strong (use "better than bullion - Beef" I beg you)
1-1/2 tablespoons flour
a few tablespoons cold water
Preheat your oven to 425 Degrees (if you have convection, use it)
If you are roasting potatoes, get them in the oven now.
Make paste: Add rosemary, thyme garlic, salt and pepper and a bit of olive oil (about a tablespoon) and mash together. I used a mortar and pestle:
Rinse, Dry and salt and pepper the rack (s)
In an oven proof pot or skillet, heat dry pan until very hot. Add a couple tablespoons of olive oil. When oil is shimmering add the rack thick side down. Sear until there is a great brown crust. Turn over and sear the other side, then sear the sides of the rack.
Turn off heat, put in a probe thermometer and coat the rack(s) with the herb mixture. I use strips of foil to cover the bones so they don't burn (it's not a good look) but it's up to you.
Put into the hot oven and roast until the thermometer reads about 145 degrees (it will rise at least 10 degrees upon resting) for medium - and 5-10 degrees more for a bit more well....This only takes about 20 minutes so get your asparagus prepared and stir your potatoes (if roasting).
Remove the rack from the oven when desired temperature is reached. Remove the racks to another plate or platter and let rest. This picture shows all the steps, but DON'T carve until table side ready to eat.
Put the pot on top of the stove...there will be some fat and burnt bits.....get pot a bit hotter on stove top and add wine. I would tell you the quantity, but I didn't measure. JUST pour (I would bet it's about a half a but to 2/3 cup) - Now the wine will bubble - scrape up any bits, burned stuff, etc.....and cook the wine a bit. If it looks like it's evaporating too fast, add more wine. Then add the beef broth and bring to a boil again. Mix the flour with the cold water until a smooth paste forms. Add four to pan whisking constantly. TASTE. You may need more wine, salt, pepper and I added a bit of dried thyme (crush it between fingers to release the flavor). Continue to stir until thick.
Carve table side and serve with gravy and other side dishes.
The result? A tender, flavorful rack of lamb with an easy but delicious gravy. Unfortunately, you may need to save a lot of calories/points for dinner because portion control will go out the window ( yeah...I blew it ). The dish is worth it. Save this as the token offering for a that grumpy person in your life....it works!..
From my home to yours, Enjoy