Rack of Lamb with Bourbon Sauce
Recipe courtesy of the Meat and Livestock Australia.
2 lamb racks, (8-ribs each)
8 tablespoons maple syrup - divided use
1 tablespoon cider vinegar
1 teaspoon hickory smoke seasoning
1/4 cup brown sugar, packed
1 1/2 cups bread crumbs - divided use
5 tablespoons butter - divided use
3/4 cup bourbon
2 tablespoons green onion, finely diced
1 cup beef stock
Salt and ground black pepper to taste
- Season the lamb racks with salt and pepper, sear on all sides and let cool.
- To make the glaze, combine 4 tablespoons of maple syrup with the vinegar, hickory seasoning and brown sugar. Spread the glaze evenly over the lamb and apply 1/4 cup of bread crumbs to the meat.
- Melt 3 tablespoons of butter and combine with 1 tablespoon of maple syrup and remaining bread crumbs. Sprinkle bread crumbs over the meat.
- Roast each rack in a 450°F (230°C) oven for 16 to 20 minutes or until an internal core temperature of 130°F (54.4°C) is reached. Let rest for 5 to 8 minutes.
- Combine bourbon, onions and the remaining 3 tablespoons of maple syrup and reduce over high heat to a syrupy consistency. Add stock, bring to a boil and reduce again to a syrupy consistency. Remove from heat and whisk in the remaining 2 tablespoons of butter, strain the sauce, set aside and keep warm.
- For each serving, slice 4 chops from each rack, place on a plate and serve with bourbon sauce.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.