STREAMING NOW: Chuck's Week Off

Rack of Lamb Provencale With Garlic Confit

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Yet another Lamb Recipe from my Toolbelt. LCBO, featured the Flavours of France and share with you. Succulent rack of lamb, heady with the fragrance of garlic and herbs. The garlic loses all its strong aromas and becomes a mellow vegetable when it is cooked. Its flavour beautifully complements the lamb. As an ideal match for the rich savour of lamb, herbs and garlic, Wine Tidings magazine chooses these robust full bodied reds from Southern France. - Fortant de France Cabernet Sauvignon. - Rigal Cahors. - Chateau de Gourgazaud. - Rasteau Cote du Rhone Villages (my third choice). - Calvet Reserve Bordeaux. - Guigal Cotes du Rhone (my second choice). - Jaboulet Crozes Hermitage. - Chateau Montlabert. - Mommessin Chateauneuf-du-Pape (my first choice).”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To Make Garlic Confit:
  2. Separate garlic into cloves. Slice root end off each clove but do not peel.
  3. Place in saucepan, cover with water and bring to boil.
  4. Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
  5. Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
  6. To Pepare the Lamb Racks:
  7. Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
  8. In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
  9. Preheat oven to 400 deg. F.
  10. Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
  11. To Make Sauce:
  12. In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
  13. To Serve:
  14. Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
  15. Serve with roasted potatoes and vegetables.
  16. Open your bottle(s) of wine, pour liberally, and enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: