Rack of Lamb with Juniper Sauce
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Number of Servings
Serves 4
Ingredients
2 racks of lamb (about 1-1/2 pounds each), 1 clove garlic- peeled and halved, 1 teaspoon salt, 1/8 teaspoon pepper, 2 teaspoons whole juniper berries -crushed,2 tablespoons water mixed with 4 teaspoons cornstarch
Juniper berry basting sauce:
1/2 cup regular-strength beef broth, 1/2 cup dry red wine, reserved garlic- minced or pressed, 1 tablespoon whole juniper berries,
Directions
- Rub all surfaces of meat with garlic, reserve garlic for use in basting sauce.
- Make juniper berry basting sauce:
In a small pan, heat together beef broth, wine, reserved garlic, and juniper berries.
Bring to a boil, reduce heat, and simmer for 10 minutes.
- Combine salt, pepper, and crushed juniper berries; sprinkle over meat and with your hands, press seasonings into all surfaces.
Place roast fat side up, side by side, in a single layer in roasting pan.
Bake, uncovered, in a 350°F oven for 20 minutes, then brush with juniper berry basting sauce.
Continue roasting, basting 3 or 4 times, for 20-25 minutes longer or until the thermometer registers 145°F for medium rare.
Place meat on a platter to keep warm.
Skim and discard fat form drippings.
Measure remaining basting sauce; then add enough water to make 2 cups.
Pour into drippings and stir to free browned bits. Bring to a boil.
Add water and cornstarch mixture, stir into boiling sauce, return to a boil, stirring.
Serve sauce to be spooned individually onto carved portions of lamb.
