Rack of Lamb with Garlic & Thyme “En Papillote”
Ingredients:
- 4 racks of lamb, approximately 250 gm each (ideally as boneless medallions)
- Fresh thyme
- 4 potatoes, medium-sized
- 4 cloves of garlic
- 1 cup (250 mL) fresh beef stock or stock cube
- Olive oil
- Salt and pepper to taste
- 3 tablespoons (45 mL) balsamic vinegar
- 3 tablespoons (45 mL) white wine
Preparation Instructions:
- Preheat oven to 400°F (200°C)
- Parboil the potatoes in boiling water with the skins on (do not overcook to soft)
- Once cooled, remove skins and cut in halves or quarters
- Place 4 cloves of garlic into a pan with olive oil, and cook until garlic softens
- Add the rack or medallions of lamb with seasoning to pan and sear for 1 to 2 minutes per side
- Once seared, remove from heat and place rack or madaillions of lamb onto a cool tray
- Drain off excess oil from frying pan, then add balsamic vinegar and let reduce before adding wine, stock and full cup of water
- Boil for 4 to 5 minutes to reduce and thicken consistency
- Remove from heat
- Open a Culinary Parchment Cooking Bag, and inside place 1 piece of lamb with a clove of garlic, aside potatoes, and then cover with sauce (one bag can be used to cook 1 to 2 servings)
- Close the bag and fold 3 to 4 times, crimping to seal
- Place the bag(s) on a tray and bake for 12 minutes (for medallions) or 15 minutes (for racks)
Serves 4.
Enjoy! For easy clean-up, simply dispose of the bag in your compost bin.
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