How to Cook Spicy French Lamb Rack Marinated in Red Wine

This is a recipe I found in "gd ma recipe's book". I was looking for a lamb recipe for Easter ..and opted for French rack when the entire lamb leg were too big at my store... " one needs to adapt" 😜

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How to Cook Spicy French Lamb Rack Marinated in Red Wine Recipe
31 Steps
Ingredients
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1

Prepare the marinade Do it the day before for optimum aroma

2
Garlic cloves and shallots

Garlic cloves and shallots

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3
Cut into pieces

Cut into pieces

4
Cayenne pepper and herbes de Provence

Cayenne pepper and herbes de Provence

5
Prepare the rack

Prepare the rack

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Put the cayenne pepper, herbs, garlic and shallots in a bag with a glass of red wine. Add the rack, and close the bag for marinate up to 24h, minimum of 4h

Put the cayenne pepper, herbs, garlic and shallots in a bag with a glass of red wine. Add the rack, and close the bag for marinate up to 24h, minimum of 4h

7
Et voila. Remember to turn the bag a couple of times..

Et voila. Remember to turn the bag a couple of times..

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The day after, take the lamb out of the bag

The day after, take the lamb out of the bag

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Keep the marinade in a pain

Keep the marinade in a pain

10
I like to eat the fat of my lamb, but I like the fat well cooked and crunchy, for this reason, I always precook the fat part of the lamb, on a grill for 5 min

I like to eat the fat of my lamb, but I like the fat well cooked and crunchy, for this reason, I always precook the fat part of the lamb, on a grill for 5 min

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This side is cooked

This side is cooked

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The other side not at all, that way everything will be cooked to perfection ( for my taste..hehe )

The other side not at all, that way everything will be cooked to perfection ( for my taste..hehe )

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We were 4 people, so I prepared 3 racks

We were 4 people, so I prepared 3 racks

14

Put the racks in the oven for 35 min at 400F Now, moving on to the sauce... As I did not want to waste the marinade ..

15
Filter the marinade

Filter the marinade

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Keep the onion and shallots

Keep the onion and shallots

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And put them in a pain , add olive oil,

And put them in a pain , add olive oil,

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Cook until golden

Cook until golden

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Add the wine from the marinade

Add the wine from the marinade

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Add another glass of wine. ( I decided to do a quick wine reduction sauce)

Add another glass of wine. ( I decided to do a quick wine reduction sauce)

21
Bring to boil

Bring to boil

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Put the content in a mixer, that way u don't have pieces of garlic, but still the taste!!

Put the content in a mixer, that way u don't have pieces of garlic, but still the taste!!

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Let reduce until the sauce is getting sicker

Let reduce until the sauce is getting sicker

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This is a shallots red wine reduction... Goes really well with strong meat

This is a shallots red wine reduction... Goes really well with strong meat

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Here is the lamb done!

Here is the lamb done!

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Pink in the middle and crunchy fat on the outside

Pink in the middle and crunchy fat on the outside

27
I made mashed potatoes ...

I made mashed potatoes ...

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That I grilled in the oven at the same time than the lamb,

That I grilled in the oven at the same time than the lamb,

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Here is our table!

Here is our table!

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Here is my plate...!! Bon appetit !

Here is my plate...!! Bon appetit !

31

So, after dinner thoughts, we all LOVED the lamb, the meat taste was not covered by the wine, but the fatty part had a redwinish aroma/taste... It was really good. I will definitely do it again

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