-
1
In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine.
-
2
Reduce by 1/4.
-
3
Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend.
-
4
Reduce again by 1/4.
-
5
Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
-
6
In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb.
-
7
Let marinate for 30 minutes.
-
8
Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet.
-
9
Once the lamb has blackened on all sides, rest and allow to cool completely.
-
10
With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
-
11
Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness.
-
12
Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.
-
13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
