OUTBACK LAMB CHOPS

Serves 0

Menu Description: “A 14-ounce rack of New Zealand lamb served with a Cabernet sauce” Since the lamb racks Outback serves are smaller than the racks that you’ll most likely find at your market, you’ll need just one New Zealand rack for this clone to serve two people. The racks I get at Costco weigh in anywhere from 24 to 28 ounces, and I’ve seen even bigger racks at other markets. Just be sure to trim off most of the extra fat before you sear the lamb. And after the searing, don’t wash out that skillet! You want those flavorful little bits (fond) in there to make the incredible Cabernet sauce that’s served alongside the lamb for dipping, dousing and drenching.

ingredients

LAMB SEASONING

1 1/2 tsp salt
1 tsp ground black pepper
1 teaspoon
Paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried oregano
1 tbsp olive oil
1 rack New Zealand Lamb, trimmed and cut in half

CABERNET SAUCE

1 tbsp butter
1 tsp all-purpose flour
1/4 C cabernet sauvignon wine
1/3 C beef broth
2 tbsp water
1 1/2 tsp Dijon mustard
1 tsp minced parsley
pinch lamb seasoning

directions

1
1. Preheat oven to 425 degrees F.
2
2. Make lamb seasoning by combining ingredients in a small bowl.
3
3. Heat 1 Tablespoon of olive oil in a large skillet over medium heat. If the oil begins to smoke, your pan is too hot.
4
4. Trim excess fat from rack of lamb and slice rack in half so that you have two smaller racks with 4 bones each. Sprinkle each rack with the seasoning blend.
5
5. Sear top and bottom of racks in hot oil for 3 to 4 minutes or until surface is browned. Put racks into an oven-safe roasting pan and bake for 15 minutes or until internal temperature is 130 degrees F (for medium). When lamb is done, remove it from the oven and cover pan with foil and let lamb sit for 8 to 10 minutes.
6
6. While lamb is baking, make cabernet sauce by melting butter in the searing skillet (make sure you have not washed out this skillet – the browned goodness from the searing should still be in there). When the butter is melted, add flour and cook for a minute or until flour begins to turn a tan color. Whisk in other ingredients in the order listed, then turn off the heat.
7
7. When lamb is done resting, cut each rack into chops and serve with cabernet sauce on the side.