Glazed Rack of Lamb with Shallot Gravy and Baby Potatoes

20

PREP TIME

15 min

TOTAL TIME

1 h

Serves

2

Glazed Rack of Lamb with Shallot Gravy and Baby Potatoes

Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Madeline Johari.

Table settings, candlelight, a glass of something delicious and a plate of something impressive, all ready in under an hour. Whether you celebrate Valentine’s Day or not, the dreary midpoint of winter is the perfect time to remind yourself of the pleasures of a great meal.


Ingredients

  • 600 g baby potatoes , cut in half
  • 1 rack of lamb , about 8 ribs, at room temperature
  • 2 tbsp mango chutney
  • 1 tbsp hoisin sauce
  • 3 large shallots , finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1 tbsp butter
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup red wine

Instructions

  • Preheat oven to 400F. Line a large rimmed baking sheet with foil. Toss potatoes with 1 tbsp olive oil and 1/8 tsp salt. Roast 10 min, then push potatoes to one side and put a small rack on other side of baking sheet. Place lamb, fat-side up, on rack. Stir chutney with hoisin. Spread over lamb and roast (alongside potatoes) in top third of oven until a thermometer inserted into centre of meat reads 140F for medium-rare, 20 to 30 min. Let lamb rest at least 5 min before slicing.
  • Melt 1 tbsp butter in a wide saucepan over medium. Add shallots. Stir until soft, 2 min. Add 2 tbsp each tomato paste and Worcestershire and 1 cup red wine. Bring to a simmer. Cook 10 min. Drizzle over lamb and sprinkle with parsley.

Nutrition (per serving)

  • Calories
  • 645,
  • Protein
  • 31 g,
  • Carbohydrates
  • 74 g,
  • Fat
  • 22 g,
  • Fibre
  • 7 g,
  • Sodium
  • 814 mg.
Wine Pairing

Therianthropy The Negotiant Cabernet Franc 2018
Ontario produces world-class cabernet franc, and this fuller style from Therianthropy in Niagara’s Twenty Mile Bench region is no exception. The winery’s commitment to organic fruit and a long élevage—the process of “raising” raw fruit into bottled wine—bring complexity and even a touch of romance. Bright red and black fruits are accompanied by cocoa, earth and signature vegetal, green pepper notes. Rested in neutral barriques for 18 months, this cab franc is bone-dry but ripe in fruit character. Oregano, anise and clove all factor into this sophisticated pick, making it ideal for gamey meats, like lamb and bison. $38, therianthropy.