Rack of Lamb with a Champagne & feta reduction
Rack of Lamb
with a Champagne & feta reduction
6 carbs & 296 calories per 200g seving
Pre-heat oven to bake to 180°
1-2 teaspoon Greek One Spice
1-2 tablespoons olive oil
2 tablespoons lemon juice
Rack of lamb 8 bones
2 teaspoons finely chopped rosemary
3/4 cup dry champagne or white wine
1/2 cup chicken broth
2 sprigs of rosemary
85 grams (3 oz.) Feta or goat cheese
Directions: Marinate the lamb in refrigerator with olive oil, lemon juice and Greek One Spice 4-6 hours.
Using oven-proof pan such as cast iron, place on the stove on high heat, skillet needs to be very hot; test readiness of pan by dropping a bit of water in the pan, when it sizzles, it ready. Place Lamb in pan, render the fat by searing the fat side of the lamb until brown, about 2 to 3 minutes each side. Sprinkle chopped fresh rosemary all over lamb, using the same pan, place in oven for 20 (rare) to 30 (well) minutes, remove lamb from pan and rest for 10 minutes. Using the same pan, return to stove top, heat to medium high; remember this pan is hot use oven gloves. Add champagne to de-glaze the pan, scraping the pan. Add broth, 1 sprig rosemary, simmer until reduced by one third. Remove and discard rosemary sprig and swirl in feta cheese to complete the sauce. Slice the lamb into chops, place on a plate and drizzle sauce over the top, serve immediately.