Categories: Beef
Ingredients
- 2- 1 lb. French-style lamb rib roasts
- 2 cups dry white wine
- 1/2 cup chopped onion
- 4 shallots, chopped
- 1 tsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp dried basil, crushed
- 1/4 tsp dried rosemary, crushed
- 1 bay leaf
- 1 recipe Rich Brown Sauce (see recipe)
- 2 tbsp. brandy
- 1/4 tsp dried thyme, crushed
Directions
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Place meat in a large Ziploc bag set in a deep large bowl. For marinade, in a medium bowl, combine the wine, onion, shallots, oil, pepper, 1/2 tsp basil, rosemary, and bay leaf. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in fridge for at least 8 hours or up to 24 hours, turning bag occasionally.
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Drain meat, reserving marinade. In a saucepan, bring marinade to boiling. Boil gently, uncovered, about 35 minutes or until reduced to about 3/4 cup. Strain, discarding solids.
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Meanwhile, preheat oven to 450. Pat meat dry with paper towels. Place the meat, rib sides down, in a shallow roasting pan. Roast for 25-30 minutes or until medium rare. To prevent overbrowning, cover loosely with foil during the last 5 minutes of roasting. Transfer meat to a platter, reserving drippings in pan; cover meat and keep warm.
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For sauce, in a small saucepan, combine 1 tbsp. of the reserved pan drippings and the reduced marinade. Add the Rich Brown Sauce, brandy and 1/4 tsp thyme. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve sauce with meat.