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Directions for the Grilled Rack of Lamb with Texas Cabernet Au Jus and Roasted Carrots
Begin by trimming any irregular edges from the Texas lamb racks; set aside. Combine the olive oil and seasonings, blending well. Using a pastry brush, spread some of the olive oil mixture over the racks, coating well. Reserve leftover rub. Set the racks aside at room temperature for 45 minutes to an hour.
While the lamb is seasoning, prepare the Texas Cabernet au jus. In a heavy 4-quart saucepan over medium-high heat, combine the wine, chilies, tomatoes, roasted garlic, ground coriander and onion slices. Cook to reduce to 2 cups, about 25 minutes. Add the beef broth, reduce heat to low, and cook for 30 minutes, stirring occasionally. Remove from heat and allow sauce to cool slightly. When sauce has cooled, puree in a blender then strain through a fine strainer, stirring the vegetable solids until all juice has been extracted; discard solids.
Return the broth to a clean saucepan and cook just to heat. Before serving, stir in the minced cilantro.
To grill the lamb, preheat a gas grill or charcoal fire to medium heat. Place the lamb on the grill rack, fat side down, and grill, turning three to four times, until an instant-read thermometer inserted in the thickest part of the meat (not touching bone) registers 135ºF. Baste often with reserved olive oil seasoning. Remove meat from grill, cover with aluminum foil and allow meat to rest for 10 minutes before slicing.
To roast the carrots, preheat oven to 400ºF. Place cut carrots in large bowl and toss with olive oil, coating well. Place in a thin layer on a shallow baking sheet and roast for about 25 minutes, or until golden brown. Remove from oven and scatter with sea salt. Serve while hot.
To plate, slice racks into eight chops. Arrange a bed of roasted carrots on each plate and top with 4 chops. Spoon a portion of the Texas Cabernet au jus over each serving.
This hearty meal calls for a bold Texas red wine such as Cabernet Sauvignon. |
