Rack of Lamb with Nuts and Honey

Rack of Lamb with Nuts and Honey
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 2

    racks of lamb

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1/4 cup
    (60 mL)

    honey

  • 1/4 cup
    (60 mL)

    chopped nuts

  • sauce:

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    shallots

  • 1/2 cup
    (125 mL)

    red wine

  • 1/4 cup
    (60 mL)

    porto

  • 2 Tbsp.
    (30 mL)

    honey

  • 1 Tbsp.
    (15 mL)

    chopped nuts

  • 3/4 cup
    (190 mL)

    beef broth

  • To taste salt and white pepper

Preparation

Preheat the oven at 350°F (180°C).

Clean the racks of lamb.

Sear the lamb in the oil. Let cool.

Spread the honey on the meat and cover with nuts.

Bake for 10 to 12 minutes. Set aside.

Sauté the shallot in the oil and deglaze with the wine.

Add the port, broth, honey and nuts.

Reduce by half. Adjust the seasoning.

Cut the meat between the bones and serve with the sauce.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007