Rack of Lamb with Puy Lintels and Red Wine Sauce

Once again, we flip through the pages of My Wild Atlantic Kitchen to find our Saturday Night Dinner Date recipe. Co-chef and pretty girlfriend Carolyn Flynn suggested this evening’s meal, Rack of Lamb with Puy Lintels and Red Wine Sauce.

Unfortunately for me, there was neither a rack of lamb nor Puy lintels to be found anywhere remotely close to Colonial Beach, so I had to settle with a lamb steak and generic lentils, but I’d like to think the flavor profile was similar.

I began with the sauce. The foundation is a brown sauce. To that end I browned a couple tablespoons of flour in some butter, added some minced leeks, then some garlic. After that melded, I added a couple fine minced carrots, a can of fire roasted diced tomatoes, a couple minced mushrooms and a whole carton of non-salted beef stock. I left this on a medium low heat for about an hour. Later, while I began to prepare the rest of the meal, I added a cup of red wine and turned the heat to medium. Strain if you like. I ladled off the top so I could get chunks of tomato.

For the lentilsI put them in a saucepan, covered them with cold water and brought the to a boil for 15 minutes. In another pan, I melted some butter and then added a couple chopped shallots and a couple diced carrots. I let this cook for about 5 minutes, then I tossed in a handful of minced fresh thyme I drained the lintels and folded in the carrot/shallot mix.

I pan seared the lamb with olive oil, garlic, lemon juice and oregano.

For serving, I plated the lamb, poured on a little of the sauce, scooped on the lentils and added a small salad. The goal was to make a lot of sauce for freezing.

I will absolutely make this again, but with a rack of lamb.