Rack of Lamb with Onion and Chèvre Compote
This classic lamb dish goes well with Oregon Zinfandels and Merlots.
- Two 8-bone racks of lamb, basted with a sauce of red wine vinegar and beef stock. Trim all fat and refrigerate.
- 3 tablespoons olive oil
- Freshly ground black pepper
- 2 tablespoons vegeteble oil
- Red wine vinegar, Beef stock, a little flour and corn starch and Morel mushrooms to make a sauce
1. Remove the lamb from the refrigerator 45 minutes prior to roasting, bringing it to room temperature. Preheat the oven to 425 degrees.
2. Rub the lamb with olive oil and season with pepper.
3. In a large ovenproof skillet or frying pan, heat the vegetable oil to almost smoking and brown the lamb quickly on all sides.
4. Place the skillet in the oven and roast for 12-15 minutes until the lamb is medium rare or longer if you prefer. Remove the lamb and let sit for 10 minutes before carving.
Onion and Chevre Compote
- 1 tablespoon butter
- 1 cup diced white onion
- 6 teaspoons minced garlic
- 3 tablespoons dry white white
- 1 tablespoon white wine vinegar
- 2/3 cup heavy whipping cream
- 1/2 cup fresh chevre, coarsely diced (Chevre is a French goat's milk cheese)
- 3 teaspoons minced fresh parsley and chives
- Salt and freshly ground white pepper to taste
1. Melt the butter in a medium, heavy saucepan over medium heat. Saute the onion and garlic for 2 minutes or until translucent.
2. Add the white wine, reduce heat to low and cover, cooking slowly for 10 minutes and stirring occasionally.
3. Add the vinegar and cream, increase heat to medium, and reduce until the liquid is thick enough to coat the back of a spoon. Shortly before serving, fold in the chevre, chives, salt and pepper, stir and heat through.
1. Slice the lamb closely against the rib bones and remove the loin from the racks. Slice the loin into about 16 slices. Divide the racks in half to use for the sliced loin as a base.
2. Divide the compote evenly between 4 warm dinner plates. Place the rib racks to one side of the compote on each plate and layer the loin slices over them.
3. Ladle the morel sauce around the compote.
4. Serve with fresh asparagus and baby carrots, cooked in simmering water until crisp yet tender.
OregonWines.com suggests serving the following types of wine while enjoying Rack of Lamb with Onion and Chèvre Compote. Click on a wine type to search our database for matching wines.
||A full bodied wine, high in tannins, with fruit and cherry flavors, and with brilliant red hues.|
||The flagship of Oregon's wine industry. Pinot Noir is a fruity, peppery, full-bodied wine with deep red hues.|
||Zinfandel can produce two kinds of wine: if the skins are left on during production, a rich, full-bodied Red Zinfandel; if the skins are removed, a lighter, fruitier White Zinfandel.|