Honey Herb Glazed Lamb Rack, Pan Seared Cherry Tomaties, Sauteed Kale, Fennel and Onion with a Red Wine Reduction

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Honey Herb Glazed Lamb Rack, Pan Seared Cherry Tomaties, Sauteed Kale, Fennel and Onion with a Red Wine Reduction

Rack Lamb:

1 Rack of Lamb (Fat and silver skin removed, bones frenched) - Lamb Lollipops
1/2 Cup Honey
2 Sprigs Thyme, Rosemary

Tomatoes:

1 Full Vine of Cherry Tomatoes (steams on)
Sea Salt

Vegetables:

1 Bunch Green Kale
1/2 Bulb Fennel
1/2 White Onion

Sauce:

1 Shallot
1/4 Cup Red Wine
2 tbls Butter
Salt



Lamb:

Preheat oven to 400. Place your rack of lamb on a cutting board and season all sides with salt. In a hot pan add a touch of oil and heat to medium-high. When the pan is hot place the rack into the pan with the bones laying across the top (searing ‘belly’ side first). After 2 mins flip the rack to its back side and sear for 1 min. Remove and place on wire rack to rest. Mean while chop thyme and rosemary till very fine, add honey and mix. Using a culinary brush, brush the honey mixture onto the outside of your rack of lamb, make sure to really give it a good coating. Place lamb back on a wire rack over a tray and blast in the oven. Using a meat thermometer cook the rack till it hits 130 (medium-rare). Pull and allow the rack to rest for 5 mins. After resting cut into portions and serve rate away.

Blistered Cherry Tomatoes:

In a small pan add veg oil and cook on medium heat. Carefully grab the cherry tomatoes by the vine and place into the pan, sear the tomatoes just until the skin starts to blister. Remove from heat and season with sea salt.

Sautéed Vegetables:

Julienne onions, fennel and green kale. In a medium size pan add oil, place on cooktop at medium-high heat. When hot, add onions and fennel and cook until translucent. Add kale and sauté for another 2-3 mins, season heavily with salt. Remove from heat and keep warm.

Red Wine Reduction:

Bruniose (small dice) the shallot. In a small pan add a touch of oil, place on cook top at medium-high heat. Add shallots and sauté for 2-3 mins, deglaze with red wine. Reduce by half. ‘Monte’ your butter in with a whisk, season. Garnish the dish with the sauce.