The Perfect Rack of Lamb | Chef Jean Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F (450°F per the range given).
2. Clean and prepare the rack as shown in the video.
3. Place the rack in a roasting pan and roast for 20 to 25 minutes, until the crumbs are golden brown.
4. Take the rack out and let it rest for 15 minutes so the juices redistribute.
5. For the sauce: heat olive oil in a saucepan and add the shallots. When they turn light golden, add the garlic, balsamic vinegar, red wine and tarragon, and reduce until about ¾ cup remains.
6. Add the stock and simmer a few more minutes.
7. If needed, stir in the cornstarch mixture until smooth.
8. Optionally strain the sauce. Off the heat, whisk in the butter and adjust salt and pepper.
9. For the sprouts: preheat the oven to 375°F.
10. Poach the sprouts in lightly sugared water for about 10 minutes, until 80% cooked, then plunge them into ice-cold water to cool.
11. Heat oil or butter in a sauté pan, cook the bacon for a few minutes, then add the onion and cook for a couple of minutes.
12. Add the sprouts, salt and pepper, mix well, and transfer to a lasagna pan.
13. Drizzle with balsamic vinegar and bake for about 15 minutes until crispy. Drizzle more balsamic just before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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