Chef Larry

Anise Crusted Rack Of Spring Lamb

Chef Larry's Recipe

Chef Larry

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Ingredients
For The Lamb

2 domestic lamb racks, 7 bone, frenched (see Chef Larry's Notes)

1/4 c. olive oil

4-6 garlic cloves, crushed

8-10 fresh basil leaves, chopped

1/8 c. fresh rosemary leaves, chopped

1/4 t.salt

1/4 t. fresh ground black pepper

1/3 c. Dijon mustard

For The Herb Crust

1 c. breadcrumbs, lightly toasted

1 t. garlic, minced

1 t. shallots, minced

1/4 c. anise seeds, toasted, crushed

1/4 c. fresh parsley, chopped

1/4 t. salt

1/4 t. fresh ground black pepper

For The Sauce

2 t. butter

1 t. shallots, minced

2 sprigs fresh rosemary

1/3 c. Burgundy wine

1 1/2 c. lamb stock or brown stock (see Chef Larry's Notes)

1/2 t.balsamic vinegar

Salt to taste

Fresh ground black pepper to taste

Method
Combine olive oil, garlic, basil, rosemary, salt and pepper. Pour over and rub into lamb racks. Allow to marinate overnight. Combine breadcrumbs, shallots, garlic, anise seed, parsley, salt and pepper to form anise crust. Sear marinated lamb racks in preheated pan until browned. Allow to cool.

Brush seared lamb racks generously with dijon mustard, then place in anise/breadcrumb mixture. Pat herb crust onto lamb rack, shake off excess. Roast lamb racks in preheated oven at 350 degrees F for 20-25 minutes or until desired doneness is achieved.

While lamb racks roast prepare sauce. Melt 1 teaspoon of butter in a saucepan, add shallots and saute until translucent. Add rosemary sprigs and wine. Bring to a simmer and reduce liquid by 1/3. Add lamb stock or brown stock, bring to a simmer and reduce heat. Simmer over low heat for 15 minutes, stirring to prevent scorching. Add balsamic vinegar and whisk in remaining butter. Season with salt and fresh ground black pepper.

When lamb is done remove and allow to rest at room temperature for 15 minutes. Slice rack into chops using the bones as a guide and place on warm serving platter, along with potatoes or rice and fresh sauteed vegetables. Drizzle lamb with sauce. Serve additional sauce in a serving dish. Enjoy!

Makes: 4 Servings

Chef Larry's Notes
Specify domestic lamb when purchasing. Domestic lamb is larger than imported lamb and yields more. Each 7 bone rack will yield 2 portions. "Frenched" refers to process of trimming the excess fat and sinew between the bones to freeing them for presentation and service. Your butcher can do this for you.

A simple lamb stock can be made by roasting lamb bones (available from your butcher) and combining with carrots, onions, celery, thyme, bay leaf, peppercorns and water. The ingredients are simmered until enough flavor is extracted from the bones. The liquid is strained and used as a flavoring base for the sauce. If desired a simple light brown sauce can be used in place of lamb stock. The lamb sauce in this recipe is more a "jus" than a thick sauce, which compliments the flavors of the lamb and the anise crust.

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