Cooking with Chef Lalanne Roasted Rack Of Lamb

Preheat the oven to 350°F.

Season the New Zealand lamb rack with plenty of salt and pepper on both sides.

Smear garlic all over the lamb rack.

Spread Dijon mustard on both sides of the lamb rack.

Chop fresh thyme and rosemary, then sprinkle over the lamb rack.

Add a generous amount of fresh parsley on top of the lamb rack.

Place the lamb rack in a pan and roast in the oven for 18 minutes.

In a separate pan, melt a lot of butter and add chopped and cleaned leeks to sauté until sweet.

Season the leeks with a little salt and pepper while cooking.

Add whole grain Dijon mustard to the leeks as they cook down.

Pour in white Bordeaux wine and let it reduce.

Once the wine has reduced, add heavy cream to the leeks and let it reduce again.

Stir in some fresh parsley into the cream mixture.

Prepare a gratin by topping the cream leeks with Parmesan cheese and place in the oven to brown slightly.

After the lamb is done roasting, deglaze the pan with Port wine.

Add Demi-glace to the Port wine and let it reduce for the sauce.

Remove the lamb from the oven and let it rest before slicing.

Slice the lamb rack into double chops.

Drizzle the reduced Port wine sauce over the sliced lamb and serve with the cream leeks.

Equipment Needed

Spice Level: