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.


Never boil a vegetable again...