Costillar de cordero al horno

Ingredientes

• 1 rack of lamb (frenched (4 bones, a little over a pound))
• 1/3 cup panko bread crumbs
• 2 tbsp unsalted butter (softened)
• 1/2 tsp sea salt
• 1 tsp garlic (minced)
• 5 sprigs thyme (fresh)
• 2 medium onion (cut in slices)
• 1/2 cup white wine (dry)
• 3 cups chicken stock
• Salt and pepper to taste
• 1 tsp parsley (fresh, for serving)

Preparación

1. 1

   Preheat oven to 400 degrees F.

2. 2

   make compound butter: In a medium size bowl, make a compound butter paste by mixing together the panko bread crumbs, softened unsalted butter, sea salt, garlic, and thyme. Set aside.

3. 3

   crust lamb: Pat the rack of lamb dry with paper towels. Use a knife to score the fat cap on the top in a criss-cross style (see SipBiteGo recipe video). Press the crust onto the top of the rack of lamb, over the fat.

4. 4

   prepare roasting pan: Prepare a roasting pan or another deep pan by adding the sliced onions to the bottom. Add a wire roasting rack on top. Then set the crusted rack of lamb on top.

5. 5

   cook: Roast crusted rack of lamb in the oven for about 45 minutes, or until done to medium, about 130 degrees F as measured with an instant-read thermometer inserted into the thickest part.

6. 6

   make sauce: Rest the rack of lamb while making the sauce. Add the pan with the roasted onions to a burner on medium high and add in the wine. Bring to a boil for 1 minute, then add in stock. Stir regularly and bring to and keep at a boil for about 10 minutes, until the liquid reduces in half.

7. 7

   plate lamb: Cut the crusted rack of lamb in half and transfer to a dish for serving. Add any bread crumbs that fall when cutting on the serving plate. Top the rack of lamb with the onion wine sauce and a sprinkle of fresh parsley.