Rack of lamb with white wine, sage and caramelized pears
This rack of lamb with white wine and caramelized pears impresses as much with its sophisticated flavors as with its elegant presentation. The Quebec lamb, seared and then roasted, remains tender and juicy, and is coated in a fragrant sauce of sage, white wine, and stock.
Ingredients
- Salt and pepper to taste
- 1 rack of Quebec lamb (8 ribs) weighing 900 g
- 30 ml (2 tbsp) of butter
- 2 ripe but firm pears, cut into quarters
- 2 finely chopped dried (French) shallots
- 30 ml (2 tbsp) of honey
- 125 ml (1/2 cup) dry white wine
- 180 ml (3/4 cup) chicken broth
- 6 fresh sage leaves
- 60 ml (1/4 cup) of 15% cooking cream
Steps
- Preheat the oven to 190°C (375°F).
- Season the rack of lamb with salt and pepper.
- In a large oven-safe skillet, melt the butter over medium heat. Sear the rack of lamb for 1 to 2 minutes on each side, until golden brown. Transfer to a plate.
- In the same pan, cook the pears for 2 to 3 minutes, stirring occasionally.
- Add the shallots and continue cooking for 1 minute.
- Add the honey and cook for 1 minute, stirring. Pour in the white wine and heat until the liquid has reduced by half.
- Add the stock and sage leaves. Stir. Return the rack of lamb to the pan, fat side up.
- Cover the pan loosely with a sheet of aluminum foil and bake for 18 to 20 minutes, until the internal temperature of the meat reaches 58°C (136°F) on a cooking thermometer, for medium-rare.
- Remove the rack of lamb from the pan and place it on a cutting board. Cover loosely with aluminum foil and let it rest for 10 minutes before slicing between the ribs.
- While the meat rests, bring the cooking juices to a boil, then simmer for 3 to 5 minutes over medium heat, until the sauce has thickened slightly. Stir in the cream, then taste and adjust the seasoning as needed.
- When ready to serve, coat the rack of lamb with white wine sauce and garnish with caramelized pears.
