Porcini Rack of Lamb

Porcini Rack of Lamb

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From: Diabetic Living Magazine

This tender lamb dish is guaranteed to delight your taste buds. We recommend serving it with a side of greens and roasted potatoes.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 3 large unpeeled shallots
  • 1½ teaspoons olive oil
  • 1¼ cups port
  • 2 tablespoons butter
  • 2 teaspoons very thinly sliced garlic
  • 3 tablespoons all-purpose flour
  • 1 (14 ounce) can reduced-sodium chicken broth
  • ¼ cup prepared demi-glace (see Tip)
  • 1 teaspoon reduced-sodium soy sauce
  • ⅛ teaspoon freshly ground black pepper
  • 1 ounce dried porcini mushrooms (1 cup)
  • 1½ teaspoons freshly ground black pepper
  • ¾ teaspoon salt
  • 3 (1 to 1¼ pound) racks of lamb, trimmed


  • Prep

  • Ready In

  1. Preheat oven to 425°F. In a small baking dish, place shallots; drizzle with oil. Roast, uncovered, about 30 minutes or until tender; cool. Peel and cut away root and stem of each shallot.
  2. Meanwhile, for port sauce, in a small saucepan, bring port to boiling; reduce heat. Simmer, uncovered, for 8 to 9 minutes or until reduced to ⅔ cup; remove from pan. In the same saucepan, melt 1 tablespoon of the butter; add garlic and cook for 1 minute. Stir in flour; cook and stir about 1 minute more or until light golden brown. Gradually whisk in reduced port, the broth, demi-glace, soy sauce and ⅛ teaspoon pepper. Stir shallots into port mixture. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 2 minutes; strain through a fine sieve. Discard shallots.
  3. In a food processor, combine dried porcini, 1½ teaspoons pepper and salt. Cover and process to a powder.
  4. Arrange oven rack to upper third of oven. Increase oven temperature to 475°F. Sprinkle porcini powder onto all meaty sides of lamb. Arrange lamb on a foil-lined broiler pan, meaty sides up. Roast for 15 to 22 minutes or until an instant-read thermometer inserted in center of lamb registers 135°F.
  5. Transfer lamb to a cutting board. Cover loosely with foil; let stand for 10 minutes. (The temperature of the meat will rise 10 degrees upon standing). Meanwhile, in a small saucepan heat port sauce over medium heat until hot. Cut up remaining 1 tablespoon butter; whisk into hot sauce. To carve racks, cut slices between rib bones. Serve with port sauce.
  • Tip: Prepared demi-glace may be purchased at specialty food stores.
  • To make ahead: Prepare through Step 3. Store sauce and porcini powder in covered containers in the refrigerator for up to 24 hours.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 257 calories; 12 g fat(5 g sat); 1 g fiber; 9 g carbohydrates; 21 g protein; 38 mcg folate; 67 mg cholesterol; 1 g sugars; 252 IU vitamin A; 2 mg vitamin C; 26 mg calcium; 2 mg iron; 477 mg sodium; 363 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 2 fat, ½ other carbohydrate

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