2Colorado lamb racks Frenched*figure ½ rack per person
2Tablespoonsmelted butter
2Tablespoonsolive oil
Sauce
3Ouncesespresso
1Cupapple butter
1OunceKahlua
1Shallotminced
3Cupsveal stock
1Cupchicken stock
Instructions
Trim and French* lamb rack. Season with salt and pepper. Sear in cast iron skillet over medium-high heat until brown on all, sides. Remove. Cool.
In bowl mix parsley, espresso, bread crumbs and melted butter. Pack on front side of lamb rack. Place in roasting pan. Roast at 375° for approximately 25 minutes until lamb reaches 130° for medium–rare. Note: lamb will continue to cook as you let it rest before you slice it. Time is approximate, since ovens vary. Go by temperature. 130° is the same in my kitchen as it is in yours.
Sauce
In pan the same pan in which you seared the lamb, sauté shallots until translucent. Deglaze with Kahlua, then espresso. Add apple butter and stocks. Reduce by half. Adjust seasoning with salt and pepper. Serve with Espresso Lamb.
Notes
Frenching: To expose bone by removing meat and fat from bone. Have the butcher do this for you