An exceptional evening like New Year’s Eve is worthy of an equally exceptional dinner. Celebrate with this three course feast from Tulsa chef, Amanda Simcoe, also known as the Cheese Wench. Her “Tiny Bubbles” menu features a wonderful meal in which each course is paired with a sparkling wine.
The main event is a succulent rack of lamb with a fruity wine glaze. Although this dish may seem intimidating if you’ve never worked with lamb, it’s really quite easy.
Frenching the racks simply means to remove all of the meat, cartilage and connective tissue from the ends of the bones for a cleaner presentation. If you’re uneasy about doing this ask your butcher to do it for you. Most will be happy to help.
Herbes de Provence is a blend of dried herbs including thyme, basil, savory, fennel and lavender. This blend is so named because these are the herbs traditionally found in the Provence region of France. Find Herbes de Provence at Petty’s and Whole Foods and Williams Sonoma.
Chef Simcoe pairs this entrée with “The Chook” Sparkling Shiraz, which has fruity notes of raspberry and cherry with hints of white pepper and other spices.
Check out Chef Amanda’s recipe for the scallops and creme brulee as well.
Roasted Rack of Lamb with Raspberry Cabernet Glaze
- 2 8-rib racks of lamb, frenched
- 1/4 cup Herbes de Provence
- Fresh rosemary
- Sea Salt or Kosher Salt
- 1/4 cup extra-virgin olive oil plus 3 tablespoons
- 2 purple potatoes, sliced thin on a mandolin
Preheat an oven to 450°F. Lightly season the racks of lamb with salt. In a large roasting pan, over high heat, warm 3 Tbs. of the olive oil until almost smoking. Add the racks of lamb and brown on both sides, about 2 minutes per side. Transfer to a carving board.
In a bowl, combine the Herbes de Provence with the ¼ C olive oil to make a paste. Coat the seared lamb with the herb mixture. Arrange the racks, Meat side up, in the roasting pan, spacing them evenly apart. Roast until an instant-read thermometer inserted into the thickest part of the rack, away from the bone, registers 130°F for medium-rare, 15 to 20 minutes, or until done to your liking.
While the lamb is roasting, prepare the sauce (below).
When finished roasting, transfer the racks to a clean carving board, cover loosely with aluminum foil and let rest for 5 minutes.
Pour off all but 3 Tbs. of the fat from the pan and set the pan over medium heat. Add the sliced potatoes and cook until softened and lightly browned.
Carve the racks into double chops. To serve, Arrange the sliced potatoes in the center of the plate and top with 2 double chops. Spoon the sauce over the meat and serve.
Raspberry Cabernet Glaze
- 3/4 cup seedless Raspberry Jam
- 1 1/2 cup Cabernet, or other dry red wine
- 2 tablespoons fresh Rosemary, chopped
- Salt, to taste
- 2 tablespoons cold butter
In a saucepan over medium heat, warm the wine. Add the jam and stir to melt. Add the rosemary and reduce the heat to low. Allow to cook, stirring occasionally for 8-10 minutes, to allow rosemary flavor to permeate the sauce. Just before serving, stir in the butter 1 tablespoon at a time until melted into the sauce. Season to taste.