Pastry-Wrapped Lamb Rack
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
61
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Shallot (minced)2 tbsps
White Wine (dry)1 tsp
Ground Cumin1 tsp
Paprika1 tsp
Oregano (dried)2 tsps
Brown Sugar1 tsp
Garlic Powder1 tsp
Parsley Flakes (dried)2 tsps
Ground Black Pepper2 tsps
Kosher Salt3 cup
Glace (demi-)2 tbsps
Butter2 tbsps
Parsley (chopped fresh)Directions:
1
Heat the olive oil in a skillet over medium-high heat
2
Stir in the minced shallot, morel and oyster mushrooms; cook until the mushrooms have lightly browned, and are soft
3
Pour in the white wine, and cook until evaporated
4
Scrape the mushrooms onto a plate, and set aside to cool
5
Meanwhile, stir together the cumin, paprika, oregano, brown sugar, garlic powder, parsley flakes, pepper, and salt in a bowl
6
Coat the lamb rack with the spice mixture and set aside
7
Preheat oven to 350 degrees F (175 degrees C)
8
Line a baking sheet with aluminum foil and lightly grease
9
Spread the mushroom mixture evenly over one side of the puff pastry
10
Cut a slit 2 inches away from one edge of the puff pastry for each bone on the lamb rack
11
Carefully poke the bones through the slits and wrap the pastry around the lamb rack, pressing the edges of the pastry together to seal
12
Place onto the prepared baking sheet and brush with the beaten egg yolk
13
Refrigerate the lamb for 10 minutes before baking
14
Bake the lamb in the preheated oven until the pastry has puffed and turned golden-brown, about 15 minutes
15
Remove, and let rest for 5 minutes before slicing
16
While the lamb is resting, bring the demi-glace to a simmer in a small saucepan
17
Whisk in the butter until dissolved
18
Drizzle the demi-glace over the sliced lamb chops, and sprinkle with chopped fresh parsley to garnish