Individual portions of lamb are served with sauteed wild mushrooms and a passion fruit and wine sauce.

Lorena Garcia's Charred Grilled Rack of Lamb
in a Wild Mushroom Passion Fruit Sauce

1 rack lamb French cut, 2 ribs portions
1 teaspoon extra virgin olive oil
1 pinch salt and fresh ground pepper to taste

 

Wild Mushroom Passion Fruit Sauce:

2 cups fresh wild mushrooms (Portobello, oyster, etc.)
1 teaspoon extra virgin olive oil
1 tablespoon minced shallots or red onion
1 tablespoon minced garlic
1/2 cup demi-glace
1/2 cup fresh passion fruit juice (strain the seeds)
1/4 cup SPLENDA® Sugar Blend
1/4 cup dry alcohol-free red wine
Salt and pepper to taste

1. Heat the olive oil, shallots, garlic, and wild mushrooms in a saucepan over medium high heat for approximately 3 minutes.
2. Add the demi-glace, passion fruit juice and alcohol-free red wine and let simmer for a few minutes. Add the SPLENDA® Sugar Blend for Baking, let simmer for a few minutes until some of the liquid has evaporated and all of the ingredients have blended in together.
3. Place the racks of lamb on the grill, cook for 3 to 4 minutes, then flip them and cook them for a few minutes until they reach the desired temperature. Place on the middle of the plate.
4. Drizzle sauce and mushrooms over the rack of lamb.

Makes 4 servings.

Notes:

• The lamb can be substituted by 3-4 ounce portions salmon or chicken and shrimp kabobs per person.
• Cooking wine is a more common kitchen wine but using a non-alcoholic wine allows better control over salt in your recipes.

Nutritional Facts Per Serving (1/4 of recipe): Calories: 600; Calories from Fat: 320; Total Fat: 36g; Saturated Fat: 14g; Cholesterol: 95mg; Sodium: 1370mg; Total Carbs: 39g; Dietary Fiber: 2g; Sugars: 19g; Protein: 27g

Exchanges per Serving: 3 Medium Fat Meats, 2 Starches, 3 Fats.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.