2 Lg. whole racks of lamb; boned and well trimmed.
3 T. crushed whole yellow mustard seeds (crushed in a pepper mill)
2 t. salt
2 t. freshly ground black pepper
2 T. clarified butter
1/2 c. dry white wine
2/3 c. beef stock
2 t. red currant jelly
3 T. softened butter
Sprigs of fresh watercress for garnish
Roll fillets of lamb in a mixture of the crushed mustard seeds, salt and pepper until very well coated.
Heat clarified butter in a large, heavy skillet and sauté the fillets of lamb over high heat for one minute on each side. Lower the heat and continue to cook for about 6 minutes longer, turning twice, until the lamb is just medium rare. Do not overcook. Remove the lamb from the skillet, transfer to a small platter and place in the oven to keep warm.
Pour off most of the butter from the skillet; add the wine and cook, stirring over heat until the wine is reduced to just 1 or 2 tablespoons. It will coat the bottom of the pan.
Pour in the beef stock, and continue cooking until the sauce in the pan is reduced by half to about 1/3 cup.
Lower the heat and add the currant jelly, stirring until it has completely dissolved. Still over a low heat, add the butter, bit by bit, swirling it into the sauce with a whisk. Add each piece of butter as the previous one dissolves. Do not allow the sauce to boil. The butter will thicken the sauce to a syrupy consistency.
Remove the lamb from the oven and cut into slices about an inch thick. You should be able to cut about eight slices from the fillet. Arrange the slices on a warm serving platter or on individual plates, spoon the sauce over and around the lamb, garnish with watercress and serve.
Fresh Ideas for Creating Lamb Dishes
Lamb's versatility and delicate taste makes it a great option for hearty weekday meals. Make the most of the many cuts of lamb available to create meals with a difference your family will love.
Courtesy of Sheep Industry News October 2001
Please visit www.lambchef.com for more lamb recipes.
Below are two of the best books that I have read this year! Each of these that describes a shepherd's life perfectly. One is a wonderful humorous approach and the other tells it like it is.
Wool Gathering : A Sheep Family Reunion
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Today I Baled Some Hay to Feed the Sheep the Coyotes
Submerge your garment in the soapy water and let it sit for 30 - 60 minutes. Gently squeeze out excess soapy water. Draw rinse water the same temperature and rinse the garment. Two rinses are recommended. Squeeze out excess water (you can spin for half cycle on gentle, too) and lay the garment flat to dry - keep it away from direct heat or sunlight.
To avoid "felting" just remember
these three points":