Welcome Guest ( Log In | Register )

Reply to this topicStart new topicStart Poll

> Scottish Lamb With A Tomato-rosemary Reduction, another find from the web
Bookmark and Share
Posted: 21-May-2005, 02:19 PM
Quote Post

Member is Offline

Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,513
Joined: 20-Jun-2003

Realm: The frontier of Penn's Woods


I found this recipe on the Professional Cooks web site.....

Scottish Lamb with a Tomato-Rosemary Reduction
Serves: 2
Preparation / Cooking Time: 25 minutes / 45-50 minutes


2 Racks of Lamb, cleaned (save bones)

1 tbsp Rosemary, fresh chopped

1 tbsp Tarragon, fresh chopped

2 tsp Basil, fresh chopped

2 whole tomatoes, diced

16 whole shallots, 4 diced, 12 quartered

1 cup red wine

1 cup beef stock

1/2 cup chicken stock

1 clove garlic

4 handfuls fresh spinach

1 tbsp olive oil, or vegetable oil

2 tbsp clarified butter

Salt and pepper, to taste


Preheat oven to 350 degrees. Place lamb bones that you saved while cleaning the lamb into a roasting pan or baking sheet and place in the oven. Let them brown. Set aside when finished.

Place a sauté pan over med-high heat with the oil to get hot. When the oil is hot (you'll hear little popping sounds), add the diced shallots and sauté until brown.

Once the shallots have browned, add the rosemary, tarragon, garlic, bones and beef stock to the pan. Season the sauce and reduce over med heat.

Set another sauté pan with 1 tablespoon of butter over med-high heat.

Season the lamb and brown it in the sauté pan. Be very careful, you don't want the meat to cook too much, or it will overcook in the oven and dry out! Once the meat is browned, place in the oven and set timer for 15 minutes. Save the pan.

By now your beef stock sauce should have reduced by at least half, add the red wine to it and reduce once again.

Take the sauté pan you used for the lamb and sauté the 6 quartered shallots until brown.

Add the chicken stock and season it with salt only. Reduce by half.

By now, the beef stock and red wine reduction should be reduced by half again. Strain the sauce into a saucepan. Discard the herbs, shallots, and garlic clove.

Add the tomatoes, basil and the butter to the sauce and reduce by half again (I know this gets tedious!). One it has reduced, cover and keep it fairly hot.

Now, add the spinach to the chicken stock and steam it. It won't take very long so keep an eye on it. Once the spinach is steamed, strain the shallots and spinach out of the sauce. Save the shallots and spinach.

By now the lamb should be ready. Cut into the center of each piece and check it, it should be medium or pink. If it is not done to your satisfaction, then place back into the oven for a couple of minutes to finish.

Once it is done, slice each rack into even slices. Set half of the spinach in the center of each plate and place 6 shallots around it in a circle. Take the lamb and layer it over the spinach. Pour the sauce liberally over each rack. Garnish with a fresh sprig of rosemary.


This is a difficult dish. I don't recommend it to anyone who isn't familiar with cleaning racks of lamb or reducing sauces. There will be a lot going on while you are preparing this dish, and if you have other items cooking such as rice, or another vegetable, it would be far too easy to lose track of something. It is an amazing dish however and if you feel you're up to it, by all means, cook away. You'll be glad you did. The recipe tastes best when fresh herbs are used, though these may be difficult to come by, so substituting dried herbs is no problem.

Also, when you are purchasing your racks of lamb, be sure to get a nice, healthy cut as they may shrink a little. 10 oz. precooked and cleaned weight is ideal. If you prefer to not clean your racks and use pre-cleaned racks, ask your butcher or grocer if he/she has any of the bones available. They add another dimension to the sauce and although they are not necessary, they are HIGHLY recommended.

I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!

One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS

Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

The clan MacEwen
PMEmail PosterUsers Website My Photo Album               
0 User(s) are reading this topic (0 Guests and 0 Anonymous Users)
0 Members:

Reply to this topicStart new topicStart Poll


Celtic Radio is a TorontoCast radio station that is based in Canada. TorontoCast provides music license coverage through SOCAN.
© Celtic Radio Network, Highlander Radio, Celtic Moon, Celtic Dance Tavern, Ye O' Celtic Pub, Celt-Rock-Radio.
All rights and trademarks reserved. Read our Privacy Policy.
Celtic Graphics ©, Cari Buziak

Link to CelticRadio.net!
Link to CelticRadio.net
View Broadcast Status and Statistics!

Best Viewed With Chrome (1680 x 1050 Resolution), Javascript & Cookies Enabled.

[Home] [Top]