144494 rack lamb glaze reduction sauce Recipes

  • Lamb Ribs
    racks lamb rib chops, apricot jam, ketchup and
    2 More
    racks lamb rib chops, apricot jam, ketchup, garlic powder (start with 1/4 tsp of ), worcestershire sauce
    6 min, 5 ingredients
  • Lamb Chops in Duck Sauce
    lamb chops, worcestershire sauce, adobo seasoning and
    3 More
    lamb chops, worcestershire sauce, adobo seasoning, cayenne pepper to taste, salt and pepper to taste, duck sauce
    1 hour 45 min, 6 ingredients
  • Lamb in Honey Sauce
    lamb shanks (1 lb. each), fat trimmed and
    9 More
    lamb shanks (1 lb. each), fat trimmed, onions (1 lb. total), chopped, olive oil, ground coriander, ground dried turmeric, ground ginger, ground cumin, saffron threads, fat-skimmed beef broth, honey
    10 ingredients
  • Asian Racks of Lamb With Sesame Sauce
    lamb racks , frenched, garlic cloves, crushed and
    8 More
    lamb racks , frenched, garlic cloves, crushed, cm ginger, grated, sesame seeds, toasted, sugar, light soy sauce, sesame oil, beef stock, sesame oil, tahini
    40 min, 10 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Coriander Crusted Lamb With Spiced Orange-Hoisin Sauce
    racks of lamb (frenched, each should have 8 ribs) and
    11 More
    racks of lamb (frenched, each should have 8 ribs), hoisin sauce, coriander leaves (chopped ), coriander seeds (freshly toasted and pounded ), hoisin sauce, tomato ketchup, red wine vinegar, orange , juice and zest of, red chilies (chopped ), garlic (chopped ), curry powder, honey
    36 min, 12 ingredients
  • Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce Rack of Lamb With a Merlot Glaze and Cherry Reduction Sauce
    merlot or 2 cups other red wine and
    14 More
    merlot or 2 cups other red wine, fresh cherries, pitted (i have very successfully substituted bottled morello cherries), garlic, chopped, shallot, chopped, lamb stock or 4 cups chicken stock, unsalted butter, salt & freshly ground black pepper, merlot, good quality balsamic vinegar, shallot, chopped, garlic, chopped, lamb racks , excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each), salt & freshly ground black pepper, extra virgin olive oil, rosemary sprig, for garnish
    1 hour 20 min, 15 ingredients
  • Roast Rack of Lamb with Rosemary Sauce Roast Rack of Lamb with Rosemary Sauce
    minced garlic, chopped thyme, chopped rosemary, salt and
    10 More
    minced garlic, chopped thyme, chopped rosemary, salt, freshly ground black pepper, bread crumbs, rack of lamb , frenched, rosemary sauce , recipe follows, vegetable stock, fresh rosemary, lamb demi-glace, cornstarch, port, salt and freshly ground black pepper, to taste
    45 min, 14 ingredients
  • Herb Crusted Rack of Lamb With Port Reduction Sauce Herb Crusted Rack of Lamb With Port Reduction Sauce
    racks of lamb, thyme, rosemary, sage leaves, oregano and
    8 More
    racks of lamb, thyme, rosemary, sage leaves, oregano, parsley, garlic cloves, dijon mustard, olive oil, salt, pepper, port wine, veal broth
    25 min, 13 ingredients
  • Rack of Lamb Glazed With Citrus and Vinegar Rack of Lamb Glazed With Citrus and Vinegar
    whole fennel seeds or 1 tsp ground fennel and
    12 More
    whole fennel seeds or 1 tsp ground fennel, lemons , juice of, oranges , juice of, garlic clove, peeled, extra virgin olive oil, harissa or 1 tbsp crushed red pepper flakes, racks of lamb , about 2 to 2 1/4 lb each (plan on 4 bones per person), kosher salt, balsamic vinegar, vincotto (if you can tsp find , up the balsamic vinegar to 1 cup), red pepper flakes, chopped rosemary, sea salt, for garnish
    3 hour , 13 ingredients
  • Rack of Lamb With Pomegranate Sauce Rack of Lamb With Pomegranate Sauce
    pomegranates, quartered, beef broth, red wine and
    10 More
    pomegranates, quartered, beef broth, red wine, pomegranate molasses, bay leaf, salt & pepper, lamb, yellow mustard seeds, ground, white pepper, black pepper, ground, grated sea salt, racks of lamb , frenched, extra virgin olive oil
    1 hour 5 min, 13 ingredients
  • Rack of Lamb in Gorgonzola Sauce Rack of Lamb in Gorgonzola Sauce
    fresh breadcrumbs, dried rosemary, crumbled and
    12 More
    fresh breadcrumbs, dried rosemary, crumbled, dried basil, crumbled, dried sage, crumbled, salt & freshly ground black pepper, racks of lamb, room temperature (16 ribs), dijon mustard, jumbo egg yolks, room temperature, gorgonzola, room temperature, fresh lemon juice, cornstarch, salt, unsalted butter, melted (2 sticks), whipping cream, room temperature
    55 min, 14 ingredients
  • Mustard Lamb Racks With Basil Cream Sauce Mustard Lamb Racks With Basil Cream Sauce
    racks of lamb , with 8 cutlets each, olive oil and
    11 More
    racks of lamb , with 8 cutlets each, olive oil, basil leaves, chopped coarsely, garlic cloves, crushed, grainy mustard (or more if you prefer ), olive oil, brown onion, diced, garlic clove, crushed, dry white wine, chicken stock cube, cream (can be light), basil, chopped coarsely, cornflour , to thicken
    35 min, 13 ingredients
  • Roasted Rack of Lamb (Paula Deen) Roasted Rack of Lamb (Paula Deen)
    racks lamb , frenched, coarsely ground black pepper and
    1 More
    racks lamb , frenched, coarsely ground black pepper, cucumber , tomato mint salad, recipe follows
    30 min, 3 ingredients
  • Khao Soi (Northern Thai Lamb Curry) Khao Soi (Northern Thai Lamb Curry)
    rack lamb (should be single with 8 ribs), ground cumin and
    22 More
    rack lamb (should be single with 8 ribs), ground cumin, ground coriander, curry powder, turmeric powder, garlic cloves, minced, grapeseed oil, salt , to taste, vegetable oil, yellow curry paste, red curry paste, ground cumin, ground coriander, curry powder, turmeric powder, fish sauce , to taste, white sugar , to taste, coconut milk, wonton , strips, pickled mustard greens, diced, red onion, diced, lime zest, cilantro leaf, red chili oil
    55 min, 24 ingredients
  • Macadamia Nut-Crusted Lamb Chops With Bordelaise Sauce Macadamia Nut-Crusted Lamb Chops With Bordelaise Sauce
    rack lamb chop and
    16 More
    rack lamb chop, macadamia nuts, lightly toasted and coarsely chopped, panko breadcrumbs, salt and pepper, olive oil, full-grain dijon mustard, fresh-chopped parsley (for garnish ) or chives (for garnish), butter, flour, shallots, finely chopped, fresh parsley, chopped, bay leaf, dried thyme, salt & fresh ground pepper, beef broth, dry red wine, couscous, prepared
    15 hour 20 min, 17 ingredients
  • Lamb Chops with Lemon-Basil Sauce (Food Network Kitchens) Lamb Chops with Lemon-Basil Sauce (Food Network Kitchens)
    freshly squeezed lemon juice and
    10 More
    freshly squeezed lemon juice, extra-virgin olive oil, plus more for sauteing, fresh rosemary , bruised, garlic, peeled and crushed, kosher salt, freshly ground black pepper, rack lamb chops, trimmed (about 3 oz each), white chicken stock, butter, loosely packed basil leaves, plus additional for garnish, kalamata olives, pitted and coarsely chopped
    25 min, 11 ingredients
  • Crown Roast of Lamb (Alton Brown) Crown Roast of Lamb (Alton Brown)
    racks lamb , 6 to 8 ribs each, approximately 1 1/2 to 2-l... and
    9 More
    racks lamb , 6 to 8 ribs each, approximately 1 1/2 to 2-lb each, olive oil, kosher salt, freshly ground black pepper, garlic, minced, fresh thyme, chopped, ground coriander, sherry vinegar, dijon mustard, chopped fresh rosemary leaves
    1 hour 15 min, 10 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top