The Sidewalk Chef

Healthy Comfort Food - Ft. Lauderdale - Lunch, Catering, Meal Prep

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Chef Shashank’s Rack of Lamb

This recipe for rack of lamb, created by five-star Chef Shashank Agtey, is sure to be a crowd pleaser. A rack of lamb may be prepared in numerous ways. Keep it simple yet flavorful with a restaurant-style searing over high heat. If you choose, increase flavor after searing with a liquid-based roast. You may also finish with a demi-glace sauce to drizzle on top.

Rack of Lamb

Let’s Get Started!

Serves 2

Ingredients:

Searing-

  • 8-Bone Rack of Lamb
  • Salt and Pepper to taste
  • 2 tablespoons Olive Oil

Simple Roast-

  • 1 cup liquid of choice (White or Red Wine, Stock, Broth or Water)

Encrusted Roast-

  • 1 cup liquid of choice (White or Red Wine, Stock, Broth or Water)
  • 1 tablespoon Dijon Mustard
  • ½ cup Panko Breadcrumbs

Cherry Sauce-

  • 1 can or jar (12-14 ounces) Unsweetened Dark Cherries
  • 1 ounce (one shot) Kirschwasser
  • ½ cup Roughly Chopped Raw Walnuts

Brown Sauce-

  • 2 tablespoons Knorr Classic Brown Sauce (packaged)
  • 1 cup Red Wine
  • 1 cup Water
  • 1 handful of Chopped Mushrooms OR palmful of Black Peppercorns for extra flavor

Mint Jelly Sauce-

  • 2 tablespoons Mint Jelly
  • 2 tablespoons Knorr Demi-Glace Mix (packaged)
  • Chopped Fresh Mint for garnish

Directions:

To Sear- Preheat grill for 15 minutes.  Trim excess fat from the rack of lamb. Season lamb with salt, pepper and olive oil on all sides. Sear the rack on the grill (high flame)  for approximately 2 minutes on each side. Remove from grill and let rest for 5 minutes. 

If you choose to roast your rack, move on to next section. Otherwise, place rack on a cutting board and slice between bones to create chops. 

To Roast- Preheat oven to 350 degrees Fahrenheit. If you are going with the Simple Roast, add your rack to the bottom of a shallow roasting pan.  Then pour your choice of liquid to the bottom of the pan. Roast for 10-15 minutes. Remove from oven and let rest for 5 minutes before slicing on cutting board between bones to create chops. Reserve some of the lamb drippings for use in Cherry Sauce. 

If you are going with the Encrusted Roast, before you place your rack on the bottom of your roasting pan, smear Dijon Mustard onto all sides of the rack. Then sprinkle Panko Breadcrumbs on all sides of the rack. Continue with roasting steps listed above.

To Prepare Sauces- 

Cherry Sauce:  In a hot saucepan or pot, add 1 tsp. of rendered lamb drippings until it smokes. Then add walnuts to the pan and sear for 2 minutes before adding dark cherries and then Kirschwasser. Simmer for 2 minutes. (You may add a second shot of Kirschwasser to your preference.)  Drizzle sauce over lamb chops and serve.

Brown Sauce: In a hot saucepan or pot, add 2 tablespoons of packaged Knorr Brown Sauce, 1 cup of Red Wine and 1 cup of Water. Whisk while heating. Add a handful of chopped mushrooms or a palmful of peppercorns to taste, for added flavor. Drizzle sauce over lamb chops.

Mint Jelly Sauce: In a hot saucepan or pot, add 2 tablespoons of packaged Knorr Demi-Glace and 2 tablespoons of Mint Jelly. Whisk while heating until jelly thins into a sauce.  Drizzle sauce over lamb chops. Add chopped fresh mint for garnish.