1 pc. (450 gr.) Rack of (French) Lamb (cap off)
2 cloves of garlic
1 bunch of herbs: 3 sprigs of rosemary, 1 sprig of thyme, 1 sprig of parsley and
1 rig of mint
20 gr. of fresh unsalted butter
4 tbsps. of olive oil
150 gr. of red shallots
2 tbsps. of balsamic vinegar
1 cup of Barolo wine
1/2 cup of stock
20 gr. of sugar
Salt & pepper
1. Clean the lamb rack properly starting from the excess fat on the external part of the rack to get a beautiful piece of meat. Then cut the rack into 2 parts in order to obtain 2 nice portions.
2. Season well with salt and pepper, and marinate with the Barolo wine and let it rest (covered) for 10-15 minutes (to complete the marinating process). Meanwhile, chop a clove of garlic, 2 sprigs of Rosemary, Thyme, Parsley and mint finely and leave aside.
3. Dry the lamb and covered it with the chopped herbs.
4. Heat a non-stick frying pan, add 2 tbsps. of olive oil then add one crushed clove of garlic and one sprig of rosemary to infuse the oil with a nice aroma. Remove from heat before it turns burnt. (We only want to infuse the oil and not to heat it up.)
5. Slowly sear the Lamb equally on each side in order to add a beautiful color then leave on a tray. Keep the pan for the sauce later. On top of each piece of Lamb, put one sprig of rosemary, thyme and a tablespoon of butter then continue cooking in a preheated oven at 180°C for approximately 12 minutes, this will leave you with a medium rare finish. If you don’t have an oven, you could continue to sear in low heat for 4 minutes but PLEASE forget about continuing cooking with a microwave hahaha!
6. While we are waiting for the lamb to be cooked, we can move on to the Barolo wine and shallot sauce. Starting by reheating the pan that we used to sear the lamb then add red shallots and sugar, wait for it to caramelize (but be cautious: do not to let it burn – you’ll have to start over if you do!!!) Add the cup of Barolo wine, and then continue stirring until the wine is reduced and you’ll be left with a nice thick sauce. (If you have some wine leftover, take a sip!!! Don’t forget to enjoy yourself while you are cooking!). Add the stock and let simmer till you get the right sauce texture.
7. By the time you are ready with the sauce, the lamb too is ready to be served. For the perfect touch, I suggest to let the lamb rest for a while before serving to prevent the lamb’s juice from running when you cut into the meat.