Roasted Lamb Rack with Two Port Sauces

Ingredients

Sauce # 1

• 2 Lamb Racks (3 –4 chops each)
• 1 tsp fresh thyme – (5ml)
• 1 tsp olive oil
• 2 tbsp unsalted butter – (30ml)
• 5 fresh large shiitake mushrooms
• 2 small garlic cloves
• 1 cup chicken broth – (250ml)
• ½ cup white Port – (125ml)
• 2 tsp Sherry vinegar – (10ml)

Sauce # 2

• 2 Racks of Lamb (3-4 chops each)
• 1 tsp olive oil – (5ml)
• 2 tbsp unsalted butter – (30ml)
• 15 sweet kumquats, halved
• 1 cup beef stock – (250ml)
• 1 cup ruby Port – (250ml)
• 2 fresh thyme sprigs

Directions

Sauce #1

1. Preheat oven to 400F
2. Season lamb with salt and coarse ground peppercorns (assorted colours) In a large skillet heat oil and butter to sear lamb, once seared place in oven and bake for approximately 12-15 minutes.
3. Add mushrooms and garlic to same skillet to sweat, scrapping up juicy brown bits from the bottom of the skillets.
4. Add the stock, and white port and let simmer to reduce. Add sherry vinegar to tart up sauce.

Sauce #2

1. Preheat oven to 400F
2. Season lamb with salt and coarse ground peppercorns (assorted colours). In a large skillet heat oil and butter to sear lamb, once seared place in oven and bake for approximately 12-15 minutes.
3. Add the kumquats to same skillet to sweat, scrapping up juicy brown bits from the bottom of the skillets. Add the stock, ruby port and thyme and reduce until ½ cup remains.
4. Drizzle kumquat sauce over lamb and serve.
5. Serve and enjoy!