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rack-of-lamb-with-port-and-black-olive-sauce-5713.json
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rack-of-lamb-with-port-and-black-olive-sauce-5713.json
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{
"directions": [
"Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450\u00b0F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce."
],
"ingredients": [
"2 cups beef stock or canned beef broth",
"2 cups chicken stock or canned low-salt chicken broth",
"2/3 cup ruby Port",
"1/3 cup minced shallots",
"2 teaspoons minced fresh thyme",
"2 tablespoons (1/4 stick) unsalted butter, room temperature",
"1 tablespoon all purpose flour",
"2 1 1/4- to 1 1/2-pound racks of lamb, trimmed",
"1/4 cup Dijon mustard",
"3/4 cup (packed) fresh breadcrumbs from crustless French bread",
"3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)",
"6 tablespoons chopped fresh parsley",
"3 tablespoons unsalted butter, melted",
"1 1/2 tablespoons minced garlic",
"1/2 cup chopped pitted Kalamata olives"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Mustard",
"Olive",
"Bake",
"Parmesan",
"Rack of Lamb",
"Port"
],
"title": "Rack of Lamb with Port and Black Olive Sauce",
"url": "http://www.epicurious.com/recipes/food/views/rack-of-lamb-with-port-and-black-olive-sauce-5713"
}