By Erick Zito
Suggested Pairing: 2004 Pfeiffer Vineyard Pinot Noir
|5 Dried figs, Quartered
1 Cup Vin Glacé or other Fruity Dessert Wine
2 Racks of Lamb
2 T. Dijon Mustard
S & P for Lamb
1 T. Olive Oil
|3 T. Butter
¼ c. Shallot, finely chopped
1 t. Flour
1 Cup Lamb or Beef Stock
1 T. Mint Leaves Finely Chopped
1 T. Sherry Vinegar
- Place Figs and wine in small pot and let soak for 2 hours. After 2 hours, bring to a boil and remove from heat and let sit.
- Preheat oven to 375 ˚ Season Lamb with salt and pepper. Heat oil in a sauté pan until hot. Sear lamb on all sides. Remove pan from heat and rub Lamb (fat side) with the Dijon Mustard. Place Lamb in Roasting pan and cook for 15 to 18 min or desired doneness. Remove and let rest.
- Return Sauté Pan to heat and add 1 T butter. Then add shallot and cook over medium heat until caramelized. Next add flour and cook for 2 min. Strain wine from figs and whish wine slowly into flour mixture. Reduce wine by half, then add the stack and figs. Reduce this mixture until it coats the back of spoon. Whisk in the remaining butter, chopped mint and vinegar. Salt and pepper to taste
- Cut and serve racks how you choose. Spoon sauce over Lamb
Serve with side dishes of your choice.
Suggestions: Wild Mushroom Risotto, Roasted Fingerling Potatoes
Veg: Sautéed Chard