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Grilled Rack of Lamb with California Raisin Red Wine Sauce

Yields4 ServingsTotal Time55 mins

Chef Booncherd Sornsuwan
Executive Chef, The Twin Tower Bangkok Hotel

Grilled Rack of Lamb
 560 g 8 pcs Lamb Racks, 70 g per piece
 2 tbsp Vegetable Oil
 20 g Butter
 240 g Potato, sliced
 80 g Baby Carrots
 40 g Baby Green Asparagus
 40 g Mushrooms
 40 g Red Onions, diced
 40 g Onions, sliced
California Raisin Red Wine Sauce
 100 g California Raisins
 8 tbsp Brown Lamb Stock
 4 tbsp Red Wine
 30 g Shallots, chopped
 20 ml Olive Oil
Grilled Rack of Lamb
1

Season lamb racks with salt and pepper. Heat oil in a griddle pan and grill lamb racks until they are medium rare. Rest the lamb for 10 minutes.

2

Sauté potatoes with onions until brown. Season with salt and pepper.

3

Grill asparagus, baby carrots, pepper and mushrooms with butter until cooked. Set aside.

California Raisin Red Wine Sauce
4

Heat oil in a sauce pan. Add shallots, red wine and reduce until the wine has completely evaporated.

5

Add brown lamb stock and California Raisins. Simmer until the sauce thickens and the raisins soften.

Assembly
6

Place the lamb racks on a plate with sautéed potatoes and grilled vegetables. Drizzle California Raisin Red Wine Sauce generously.

Nutrition Facts

Servings 4