Balsamic Cherry Rack of Lamb
If you’ve ever been intimidated by a rack of lamb, try this mouthwateringly simple (but still impressively elegant) recipe with just 3 main ingredients! Impress your friends by learning what “demi-glace” means, and how to make it. We’ve got you covered for lamb at YB! Check out rack of lamb and other choices here.
INGREDIENTS:
2 Tbsp Demi-Glace* (see substitute below with reduced Erie Chicken Bone Broth)
2 T Foraged and Sown Resonance Jam
DEMI-GLACE SUBSTITUTE INGREDIENTS:
About 1/2 cup chopped celery (or use celery root), carrots, and onion
2 T clarified butter (see clarified butter recipe here)
1.5 T Stutzman Farms Einkorn AP Flour
1.5 cups Erie Chicken Bone Broth
INSTRUCTIONS:
Preheat the oven to 450 degrees.
Combine sour cherry, demi-glace and 2 T water.
Pat down lamb and season.
Place on cooking sheet, bone down and coat with half of your glaze.
Roast for 15 minutes.
Spread remaining glaze and roast for an additional 10-15 minutes til desired temperature.
Lamb at 125 degrees internally will come out “medium.”
Rest, slice and serve.
*What is demi-glace?
Traditionally, demi-glace is a rich sauce made by reducing stock with red wine. This recipe calls for chicken versus beef so as not to over-power the lighter flavors of the lamb.
To Make Demi-Glace Substitute:
To make a version of this at home, saute a few tablespoons each: chopped celery, carrots and onion in 2 T clarified butter. Sprinkle in 1.5 T Stutzman Farm Einkorn AP Flour, stirring well until a paste-like consistency forms. Be careful not to let the flour burn!
Whisk in 1.5 cups Erie Chicken Bone Broth.
Bring to a boil then reduce over medium heat until ⅔ of the original volume remains.
Strain, return to the saucepan, add a sachet of your favorite herbs and 1 additional cup of broth.
Reduce by half (this may take 45 minutes or so).
Strain again and enjoy in this recipe or over roasted chicken and potatoes for an easy and delicious meal!
