Tuesday, January 23, 2007


Native Lamb With Serrano Blackberry Sauce

1/4 onion, diced
1/4 carrot, diced
1 serrano chile pepper, chopped
1 1/2 teaspoons + 1/2 cup chopped mixed herbs*
1/2 tablespoon olive oil
1 1/2 teaspoons tomato paste
1/2 cup red wine
1 1/2 cups lamb or veal stock or canned beef or chicken broth
1/2 pint blackberries, pureed, reserving
8 berries for garnish
salt and pepper
2 racks lamb, cleaned and defatted
1 teaspoon chopped fresh garlic

* (fresh sage, parsley, rosemary, thyme)

Procedure for sauce: Saute the onion, carrot, chile pepper, and 1 1/2 teaspoons of the herbs in the oil until dark brown in color. Add the tomato paste and continue cooking for 2 to 3 minutes.
Deglaze the pan with red wine and reduce until thick. Add the stock or broth and reduce until
approximately 3/4 cup remains. Strain through a fine sieve along with the blackberry puree and season to taste with salt and pepper.

Procedure for lamb: Rub lamb with garlic and the remaining cup of the chopped herbs.

Cut each rack in half. Cook the lamb in a hot saute pan over medium-high heat for 6 minutes on each side. Transfer to a 350°F oven and cook until a thermometer inserted in the center registers 145°F for medium-rare.

Serve the lamb with the sauce. Garnish with the reserved blackberries.

Yield: 4 servings

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