Friday, April 11, 2008

Post-Holiday Sales

Looking for new recipes that are healthy and look fabulous is always fun. I spend countless hours looking for recipes that we can do. I like easy, I like healthy, and I love gourmet. We have been trying to stay away from red meat, but after Easter there was a great sale on lamb and we just couldn't pass them up.

(Photo courtesy of

We bought lamb stew-meat, and a rack of lamb, already frenched. They also had other cuts, but I still need to familiarize and educate myself on the different cuts so I can learn the best ways to prepare them.

I found this recipe from the good guys at and was so excited to tell Daniel about it. Being German, Jägermeister is a big thing in his family... even before it was so popular with the college crowds.

This recipe was great for us because it gave us another chance at deglazing the roasting pan (which didn't turn out as planned for the Easter ham.) Daniel was sure the Jäger would give the lamb an anise-y taste, but it actually turned out quite good. Juicy and tender, Daniel caught me sucking the sauce and bits of meat I couldn't actually cut off!
The original recipe called for two racks of lamb, we had one medium-sized rack, so we eyed the amounts and had just a little bit extra gravy at the end (which of course we didn't mind).

Jäger Roasted Rack of Lamb
Adapted from

1/4 cup extra virgin olive oil
1/4 cup fresh rosemary (or about 1 tablespoon of the dry stuff - which we had to use in a pinch)
10 cloves of garlic
1/4 cup Jägermeister
1 teaspoon salt
2 teaspoons freshly ground black pepper
1-2 frenched racks of lamb (depending on the size or equaling about 1 pound)

For the deglazing:
3/4 cup cabernet sauvignon
2 teaspoons cornstarch, plus 1 cup of cold water
1 tablespoon butter

salt and pepper to taste

Preheat oven to 375°F. Blend first six ingredients in a food processor or blender. Cover tips of bones on rack of lamb with aluminum foil. Rub mixture over lamb and place bone side down in a roasting pan. We roasted ours for 30 minutes for a medium-rare. (The guys at suggest the use of a meat thermometer and 25 minutes for rare, or 35 minutes for medium)
Remove from heat and tent with foil.
Time to deglaze! Place the roasting pan over medium high heat (on your stove-top) and pour in the wine. Scrape those carmelized bits off the bottom of the pan with a wooden spoon. Dissolve cornstarch in water and whisk into roasting pan along with the butter. Strain gravy through fine-mesh strainer** and season with salt/pepper to taste.
To serve, we carved the lamb between the bones and made a tee-pee over some brown rice, then drizzled it with the gravy.

* We put the said ingredients in a tall measuring cup and then used an immersion blender as it is the only food processing appliance we had - a hand-me-down from my parents who have absolutely every gourmet kitchen appliance on earth (okay, well, maybe thats an exaggeration) Just a note on how improvisation is a big element in the kitchen, not only for flavor!
** If you don't have a mesh-strainer, use a cheese cloth (or even a dishcloth in a pinch) in the bottom of your sieve, in a bowl. Pour in the gravy and bundle up the cloth to squeeze the liquid through the cloth, leaving the chunks behind.Stumble Upon Toolbar
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