Glazed rack of lamb with shallot gravy and baby potatoes
* PLUS Cooking time: 30 minutes
, cut in half
, about 8 ribs, at room temperature
, finely chopped
- 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)
- 31 g,
- 74 g,
- 22 g,
- 7 g,
- 814 mg.
Show-stopping power and finesse make this rhone blend a splurgeworthy treat. Its floral perfume and velvety dark fruit are positively seductive. Perrin & Fils Vacqueyras Les Christins, France, $27.
Your sweetheart will fall head over heels for this easy but special spring meal