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RECIPES
92
Walnut Crusted Rack of Lamb with Garlic Vegetable Sauce
2 Racks of Lamb (2-3 pounds total)
1 egg, slightly beaten
2 Tablespoons milk
1 cup finely ground walnuts
1 cup Italian seasoned breadcrumbs
1 teaspoon salt
2 Tablespoons chopped fresh parsley
2 Tablespoons olive oil
GARLIC VEGETABLE SAUCE:
1 cup lamb scraps
2 Tablespoons olive oil
1 carrot, small diced
1
⁄
2
onion, small diced
6 whole cloves garlic, peeled
1 tomato, small diced
1
⁄
2
cup white wine
3 cups lamb or beef stock
1 bay leaf
3 sprigs thyme
Salt and pepper, to taste
1 Tablespoon cornstarch, if needed
Adjust oven rack to position 2. In Dacor Guide, select Rack of Lamb. Allow oven to preheat. Clean the racks of lamb. Reserve the
scraps for the sauce. In a shallow bowl, whisk together egg and milk. In another shallow bowl combine walnuts, breadcrumbs, and
salt. Coat lamb with egg mixture. Dredge lamb in breadcrumb mixture. Pat mixture all over lamb to make a thick crust. Place rack
of lamb in oven. Insert meat probe into thickest part of rack, avoiding bone. Set internal temperature for 145˚. Cook until internal
temperature reaches 145˚ and lamb rack is golden brown.
Meanwhile, roast the lamb scraps and bones in the oven until browned lightly. In a large sauté pan, brown the carrot and onion
in olive oil. Add garlic and cook until fragrant. Add tomato. Reduce heat and add white wine. Scrape up the browned bits on the
bottom of the pan with a wooden spoon. Let reduce by half. Add lamb scraps, lamb stock, bay leaf and thyme sprigs and simmer on
low for 45-50 minutes. Pass through a strainer. Return to sauté pan. If sauce is not thick enough, combine cornstarch and about 2
Tablespoons of the sauce in a small bowl. Add to sauce until it thickens. Keep on simmer plate on low until service. Place lamb on
a flat rack on a roasting pan and place in the oven. Cook until medium rare, or internal temperature reaches 145˚.
After Roasting: Let lamb rest 5 minutes before slicing between the chops, then cut into chops (about 3-4 per person).
Serve with garlic vegetable sauce.
Serves 6.
Rack of Lamb
Default Mode and Temperatures: Surround Roast/425˚
Suggested Time: 45 minutes
Tips: Place on flat rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-LAMB # 4 Rack of Lamb
RECIPES
93
Roasted Lamb Shoulder with Mustard Glaze
(1) 3
1
⁄
2
pound lamb shoulder, boned
Salt and cracked black pepper, to taste
1
⁄
3
cup Dijon mustard
2 Tablespoons soy sauce
1 large clove garlic, crushed and minced
1 teaspoon fresh thyme
1 teaspoon fresh gingerroot, minced
Lay the meat, skin-side down, on a cutting board and remove any fat. Cover with plastic wrap, and using a meat mallet, pound the
lamb to a fairly even thickness, being careful not to tear it. Season the meat with salt and pepper. Adjust oven rack to position 1.
In Dacor Guide, select Boned Lamb, Rolled. Allow oven to preheat. Place lamb on a V-shaped rack inside a roasting pan. Brush the
surface lightly with oil and season again with salt and pepper. Place in oven and insert meat probe into center of lamb. Set internal
temperature for 155˚. While lamb is roasting, combine mustard, soy sauce, garlic, thyme and gingerroot in a small bowl. Once the
lamb’s internal temperature reaches 140˚, brush the mustard glaze on the roast. Continue to roast until golden brown and lamb
reaches 155˚.
After Roasting: Allow to sit for 10-15 minutes before carving. Slice into
1
⁄4-inch to
1
⁄2-inch slices.
Lamb Shoulder
Default Mode and Temperature: Pure Convection
™
/350˚
Suggested Time: 2 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-LAMB-#5 Lamb Shoulder