Racks of lamb in spice crust with Fin du Monde beer sauce

Name: Racks of lamb in spice crust with Fin du Monde beer sauce
Prep time: 30 min
Cook time: 40 min
Ingredients: 2 racks of Québec lamb, prepared; Salt and ground pepper; About 1/4 cup Italian spices; Olive oil; 450ml veal broth, frozen; 1/4 cup Fin du Monde beer from Unibroue, lukewarm; 2 tablespoons unsalted butter; Ground pepper

Preparation :30 min Cooking :40 min

Difficulty :medium

Servings :4

Here is a relatively expensive recipe but is worth it when you want to treat yourself! Nothing better than these racks of lamb in spice crust with Fin du Monde beer sauce to impress your guests! Usually, I simply reduce veal broth that I wisk in butter to make the sauce. I have to admit that adding the Fin du Monde beer really pimps it all with it’s spicy side!

Ingredients for the racks of lamb

2 racks of Québec lamb, prepared
Salt and ground pepper
About 1/4 cup Italian spices
Olive oil

Ingredients for the Fin du Monde beer sauce

450ml veal broth, frozen
1/4 cup Fin du Monde beer from Unibroue, lukewarm
2 tablespoons unsalted butter
Ground pepper

Preparation

Preheat the oven at 350°F.
Place your racks on a working surface then season them with salt and pepper on all sides. Generously sprinkle with Italian herbs on all sides to form a crust and press well to make the flavors penetrate! Let rest on the counter for 20 minutes.
In a big oven friendly skillet, heat a drizzle of olive oil at medium temp and sear the racks on all sides, 5-6 minutes total.
Place in the oven and cook for about 25 minutes. Racks of lamb are good when rare or medium rare. I always verify the cooking by cutting them in the middle of the rack, that way it will finish cooking faster if I need to put it back in the oven!
When there is about 15 minutes left to the lamb, start the sauce! In a medium pan at high heat, melt the veal broth, add the beer then bring to a boil. Season with pepper, stir well then reduce until 1/3 or about 10-12 minutes.
Remove from heat, add the butter and melt while stirring until smooth consistency. Place back on heat and reduce for about 2 minutes more while stirring often! Turn off heat and keep sauce warm. ***Watch out, if your veal broth is unsalted, very important to season well with salt and pepper!***
Cut the racks in chops and serve with the sauce on the side! Serve along with a nice salad and with my stuffed Portobellos with goat cheese and sugared nuts or with my asparagus and proscuitto rolls with grilled sesame seeds!

*** Trick : ask your butcher to saw the bones in between the chops if you do not want to cry when it’s time to cut and serve!

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Our wine stewards suggest

+- 15$Bodegas Juan Gil Monastrell Vieilles Vignes 2014

Bring on the thrill with this wine made with monastrell, a grape variety better known as mourvèdre. It's rough, it's moving, it's delicious…

+- 30$Beni di Batasiolo Barolo 2011

I simply adore barolos and at this price, it's really worth trying it. These wines comes from Piemont in Italy and are particularly complex and well structured. Let it breath about one hour and we are good to go.

Saison Rustique, Dunham

This dry Saison beer with rustic and spicy notes of pepper and clove also features a taste of lemon and cereals. It will be paired well with the rustic aromas of lamb and the spicy notes of the beer put in sauce. Very dry, it will balance the fat of the sauce.

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