Chef Bobby's Easter rack of lamb

This recipe for an Easter rack of lamb comes courtesy of Chef Bobby Nahra, President of Lakeland Banquet and Event Centre in St. Clair Shores. For more information, visit
3 Racks of Lamb Frenched and Debone 6 of the 8 Bones
½ Cup Extra Virgin Olive Oil "EVO"
2 Garlic cloves Smashed and chopped
Sea Salt and Fresh Cracked Pepper to taste
Season Lamb with Kosher salt, Pepper and olive oil to taste. With a hot skillet pan sear on three sides for about two minutes per side to get a med rare to rare 
Remove lamb from skillet and place on a baking tray and place in holding temp oven at 165 degrees while you make the pan sauce. Reserve oil and left over juices from the lamb in the skillet, do not discard. We need this for the sauce !
Chef Bobby's Balsamic Pan sauce:
Sea Salt  and pepper Corns freshly cracked on cutting board.
2 Tbls Unsalted Butter 
1 Minced garlic clove
¾ cup Balsamic Vinegar 
1 Tsp Minced fresh Rosemary
¼ cup dark brown sugar
Turn your skillet back on to medium hi heat. Add balsamic to the skillet. Let the balsamic start to boil and it will begin to reduce, allow to reduce 2 minutes.
Add your dark brown sugar and stir it in for about a minute. This will allow the sugar to distribute evenly and start to thicken the Balsamic. We are essentially making a balsamic reduction that you can use on Breaded Steaks, Breaded Chicken, cheese, salads, fruit and the list goes on!!
The vinegar will start to form large bubbles and this is when we add our Rosemary, Garlic, salt and pepper. Reduce the heat to a low simmer and stir the ingredients.
Now turn the flame off, remove your pan, and place on a safe cool surface and slowly stir in the butter. This will establish a silky finish and add a luscious shine to your reduction. 
Remove the lamb loins from the holding temp oven and place on the cutting to cool. Grab a large serving platter and place some of your favorite mashed potatoes or cheesy grits. Spread a generous portion on the platter keeping the potatoes about an inch and a half thick.
Slice and fan out the lamb loin and place on top of the mashed potatoes and drizzle the Balsamic reduction over the lamb. Garnish with grilled Asparagus and fresh Rosemary sprigs. I would recommend a good Russian River Pinot Noir in the $20.00 range and up with this dish. 
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