Rack of Colorado Lamb with French Green Lentils, Ga

Name: Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cloves roasted garlic; 2 cups heavy cream; 8 whole eggs; 4 egg yolks; 4 (4-ounce) portions Colorado lamb rack, frenched, cleaned, and tied with 1 bone showing; 2 tablespoons finely diced celery; 2 tablespoons finely diced carrots; 1 1/2 cups French green lentils, cooked until soft; 1 tablespoon unsalted butter; Salt and pepper; 3 cups baby spinach; 1 tablespoon tarragon; 1 tablespoon olive oil; 8 ounces lamb sauce, recipe follows; Fresh herbs, for garnish; 1 cup shiraz wine; 2 cups lamb stock; 2 tablespoons unsalted butter; Salt and pepper

Servings: persons

8 cloves roasted garlic
2 cups heavy cream
8 whole eggs
4 egg yolks
4 (4-ounce) portions Colorado lamb rack, frenched, cleaned, and tied with 1 bone showing
2 tablespoons finely diced celery
2 tablespoons finely diced carrots
1 1/2 cups French green lentils, cooked until soft
1 tablespoon unsalted butter
Salt and pepper
3 cups baby spinach
1 tablespoon tarragon
1 tablespoon olive oil
8 ounces lamb sauce, recipe follows
Fresh herbs, for garnish
1 cup shiraz wine
2 cups lamb stock
2 tablespoons unsalted butter
Salt and pepper

1
Preheat the oven to 300 degrees F. Squeeze roasted garlic from the skins.
2
Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes.
3
In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream.
4
Add the cream mixture slowly so as not to cook the eggs.
5
Season with salt and strain through a fine strainer.
6
Place the mixture in 4 small ramekins and bake in a water bath for 25 minutes.
7
Remove and keep warm until serving.
8
Preheat the oven to 350 degrees F. Season the lamb with salt and pepper.
9
Sear the seasoned lamb rack in a large saute pan, fat side first.
10
Flip the lamb and finish in the oven, about 15 to 20 minutes (should be cooked to medium rare).
11
In a small pan, saute the celery, carrots, and lentils in butter.
12
Season with salt and pepper.
13
In another saute pan, wilt the spinach and tarragon in a small amount of olive oil.
14
To plate a serving, place the lentils in the center of a large entree plate.
15
Place a small amount of spinach over the lentils and lay the flan over the spinach.
16
Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up.
17
Ladle 2 ounces of lamb sauce around the flan and garnish with fresh herbs.
18
In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent.
19
Add lamb stock and continue to reduce until about 1 cup remains.
20
Swirl in 2 tablespoons of butter to thicken the sauce.
21
Season with salt and pepper.

1518

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 cloves roasted garlic, 2 cups heavy cream, 8 whole eggs, 4 egg yolks, and more.

Yes, Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions