Chef Yvon Goetz
Colorado Rack of Lamb with Red Bell Pepper Essence
Category
Entree
Servings
4 servings
Prep Time
20 minutes
Cook Time
25-30 minutes
Author:
Chef Yvon Goetz
Ingredients
-
1 Rack of Lamb, Colorado Rack, 16 rib, cut into 4-4 racks
-
1 cup Extra Virgin Olive Oil
-
1 teaspoon Red Pepper Flakes, crushed
-
1 teaspoon Organic Garlic, chopped
-
1/2 cup Organic Bell Pepper, diced small
-
1 cup Zinfandel
-
2 cups Beef Stock or Lamb Stock
Directions
Combine first 4 ingredients and marinate overnight.
Season the lamb racks with salt and pepper on all sides and sear off in a hot sauté pan while rotating until all sides are golden brown. Finish cooking in a 350 degree F oven for no more than 8-10 minutes until medium rare. Take out the racks from the oven and let the meat rest for at least 5-10 minutes so all the juices spread evenly into the meat.
Add ½ cup of small diced red pepper and add 1 cup of Zinfandel, reduce until dry and add 2 cups of lamb stock (if you don’t have lamb stock, beef stock will do). Reduce until it has the right consistency.
Dish Presentation
Please see Dutch Yellow® Potato and Rosemary Gnocci, and Zinfandel Braised Parsnips and Pearl Onions recipes by Chef Goetz.
Place the gnocchi in the center on the plate; arrange the pearl onions and parsnips around. Cut the rack into 4 chops and place over the gnocchi. Drizzle the jus around the lamb. Garnish with a small sprig of rosemary.
Recipe Note
Wine Pairing Suggestions:
- 2004 Rosenblum Zinfandel, Richard Sauret Vineyard, Paso Robles.
- 2004 Lucia Syrah.
Filed in:
Bell Pepper,
Chef Yvon Goetz,
Colorado Rack of Lamb with Red Bell Pepper Essence,
Crushed Pepper,
Entree,
Garlic
