Orange-Campari Glazed Rack of Lamb

Rack of Lamb in an Orange and Campari Sauce

Description

Elevate your dining experience with this exquisite rack of lamb, draped in a vibrant and tangy orange and Campari sauce. This dish showcases the rich flavors of succulent lamb, complemented by the unexpected yet delightful combination of orange and Campari. For the best results, ask your butcher to French trim the lamb for you, as this task can be intricate. Achieving the perfect doneness for a rack of lamb can be tricky; therefore, it’s wise to check the meat’s readiness by slicing into it. The cooking times may vary based on the thickness of the fat and your personal preference for doneness. While Campari might seem unconventional for a sauce, it provides a unique balance to the sweetness of the orange. If Campari isn’t to your taste, feel free to substitute with Port, Brandy, or Armagnac.

Recipe Category

Lamb/Sheep

Keywords

Meat, < 60 Mins

Ingredients

• 4 racks of lamb (ask your butcher to French trim them for you)
• 1 onion, finely chopped
• 150 grams butter
• 275 grams flour
• 275 ml orange juice
• 50 ml Campari (or substitute with Port, Brandy, or Armagnac)
• 50 grams orange rind, finely grated
• 2 oranges, segmented
• 2 tablespoons oil (for frying)

Instructions

1. Prepare the Lamb:

   • With a sharp knife, delicately score the skin of each rack of lamb in a lattice pattern. This helps the fat render and ensures a crispy finish.

2. Sear the Lamb:

   • Heat a small amount of oil in a frying pan over medium-high heat. Place the lamb racks, skin side down, into the pan and sear for about 2 minutes or until the skin starts to brown and crisp up.
   • Turn the racks and sear the meat on all sides until it develops a light brown color. This step enhances the flavor and texture of the lamb.

3. Roast the Lamb:

   • Arrange the seared lamb racks, skin side up, in a roasting tin. Roast in the oven at 425°F (220°C) for 20 to 35 minutes. The exact time will depend on your preferred level of doneness—less time for a pink center and more for a well-done result.

4. Prepare the Sauce:

   • While the lamb is roasting, heat a little oil in a saucepan over medium heat. Add the finely chopped onion and sweat until soft and translucent.
   • Pour in the Campari and simmer for about 2 minutes to reduce slightly and infuse the flavor.
   • Stir in the orange juice and stock, then continue to simmer until the mixture reduces by one-third, concentrating the flavors. Strain the sauce to remove the onion pieces.

5. Thicken the Sauce:

   • In a separate pan, melt the butter over medium heat. Once melted, stir in the flour to form a roux. Cook for 2-3 minutes until the mixture becomes golden and loses its raw flour taste.
   • Gradually whisk the roux into the strained sauce, stirring continuously to avoid lumps. Continue cooking until the sauce thickens and coats the back of a spoon. You may not need all of the roux—add it until you achieve the desired consistency.

6. Finish the Sauce:

   • Stir the finely grated orange rind and orange segments into the sauce. This adds a fresh and zesty element that complements the rich flavors.
   • Season the sauce to taste with salt and pepper.

7. Serve:

   • Once the lamb is roasted to your liking, remove it from the oven and let it rest for a few minutes before slicing.
   • Serve the lamb racks with the orange and Campari sauce drizzled generously over the top. Enjoy this sophisticated and flavorful dish with your favorite sides.

Cooking Times

Enjoy this delightful rack of lamb with its beautifully balanced orange and Campari sauce, perfect for an elegant dinner that will surely impress! 🌟🍊🍖