This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Rack Of Lamb With Garlic-Cream Sauce
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- #76243
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
20 cloves garlic, peeled
1 shallot, peeled and quartered
1 1/4 cup heavy cream, more as needed
1 rack of lamb (8 rib size), trimmed and frenched by your butcher and cut into 2-rib sections
2 sprigs thyme or rosemary
2 tablespoons olive oil
salt and pepper, to taste
directions
Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and puree, adding more cream as needed. Set aside.
Rub lamb all over with thyme, discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 2, 2008
Wonderful recipe. The garlic sauce is fantastic. The recipe makes a lot and you could reduce by half. We grilled the lamb and it was to die for.