Rack of Lamb with Nuts and Honey
Print Category Rack of Thematic No thematic Source Chef José Trottier Evaluation
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Ingredients
- 2 racks of lamb
- 1/4 cup (60 mL) extra virgin olive oil
- 1/4 cup (60 mL) honey
- 1/4 cup (60 mL) chopped nuts
Sauce
- 1 Tbsp. (15 mL) extra virgin olive oil
- 2 Tbsp. (30 mL) shallots
- 1/2 cup (125 mL) red wine
- 1/4 cup (60 mL) port
- 2 Tbsp. (30 mL) honey
- 1 Tbsp. (15 mL) chopped nuts
- 3/4 cup (180 mL) beef broth
- To taste salt and white pepper
Sauce
- Sauté the shallot in the oil and deglaze with the wine.
- Add the port, broth, honey and nuts. Reduce by half. Adjust the seasoning. Cut the meat between the bones and serve with the sauce.
Cook commentary
4 Servings
Suggestion
Cover the bones with tinfoil to avoid charring.
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