The cooking class I went to recently was all about SAUCES. We had 4 sauces altogether: two on meats (pork tenderloin and this lamb), one on a chicken breast, another on salmon, plus a chocolate caramel sauce on a dessert. And none of them was ordinary. They all started from some basic sauce, but each had something unique or different about them. That’s why I took the class!
Do you ever eyeball those lovely lamb racks at Costco? Or the frozen ones at Trader Joe’s? They’re pricey, no question, but for a special occasion, I’ll splurge and get one. My DH really loves rack of lamb and I don’t fix it anywhere near often enough for him! Maybe twice a year. I think the ones from TJ’s already have a rub or herbs on them – you won’t want to buy that as this recipe has a light flavoring to put on it as well. But this recipe is all about the sauce.
Ancho chiles are a favorite of mine because they are mild. They impart lots of flavor, but not much heat. Now occasionally you may find one with some heat, but usually not. Anchos are dried poblano chiles, same thing. At left you can see the dried anchos (thanks to photo at Freida’s Produce). At right is a photo of a fresh poblano. We can buy them fresh at almost any grocery store here in California.
The lamb is rubbed with a mixture and allowed to sit out at room temp for about 45 minutes; otherwise, make it several hours ahead and just put it in the refrigerator until 30 minutes or so before you’re ready to bake. The lamb is browned well on as many sides as you can manage (they’re a bit awkward to brown, I admit), then place them on a parchment lined baking sheet and roast for about 15-20 minutes. They also need to rest for 5-8 minutes afterwards to let all the juices re-absorb before you cut them into little ribs and serve.
Meanwhile, you make the sauce. Have everything all ready to go – once you start the lamb browning and baking, you’ll want to be on a time line. Have your meal all ready (except plating) and do serve this with some kind of carb so you can soak up any errant sauce. You’ll want to get every bit of it! Anyway, the ancho chiles need to be soaked (do this ahead), then they’re whizzed up in the food processor with some of the soaking liquid. It makes a puree that gets added to the sauce later on.
The usual flavor mixture starts with celery, carrots and onion, then peppercorns, port wine, red wine, cranberry juice concentrate (great flavor), the ancho puree, some brown sugar and chicken broth. You boil it until it’s reduced by half, then you season it and add fresh blackberries. At the very last minute you add a couple T. of unsalted butter and season it if needed. Serve with that carb, and garnish with at least one pretty blackberry. This makes a fairly thin sauce – if you want something thicker, remove a bit of the liquid, cool and add some flour. Do this after you’ve reduced the liquid by half.
What’s GOOD: Well, the sauce first and foremost. It has wonderful flavor. If you enjoy lamb, this will be a fabulous meal.
What’s NOT: the sauce does take a bit of time to make – this would be a special occasion kind of meal.
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Rack of Lamb with Ancho Chile Blackberry Port Sauce
Recipe By: Phillis Carey cooking class, 9/2013
Serving Size: 8
LAMB:
3 pounds racks of lamb — (two 1 1/2 lb racks)
4 cloves garlic — minced
2 tablespoons cilantro — chopped
1/4 cup grapeseed oil — (or vegetable oil)
ANCHO PUREE:
3 whole ancho chiles — (dried pasilla)
3 cups boiling water
1 teaspoon minced garlic
PORT SAUCE:
4 tablespoons unsalted butter — divided use
2 celery stalks — finely diced
1 medium carrot — finely diced
2 small yellow onions — finely diced
1 tablespoon whole black peppercorns
1 cup Port wine — (use Ruby port)
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho chile puree (recipe included here)
1/4 cup dark brown sugar
4 cups chicken stock
1 cup blackberries — fresh (remove 6-8 of them for garnish)
Salt
1. LAMB PREP: Unwrap lamb and pat dry with paper towels. Combine the garlic, cilantro and oil, mixing to form a paste. Rub all over the lamb and let stand at room temp for 45 minutes, or cover and refrigerate for 3-4 hours.
2. ANCHO SAUCE: Combine the ancho chiles and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic and about 1/2 cup of the liquid, or more if needed.
3. PORT SAUCE: Melt HALF the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice concentrate, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are warmed through. You may crush them with the back of a fork if preferred. Season with salt, to taste. Add the remaining butter in little pieces and allow it to melt without bringing it to a boil. The sauce is on the thin side – if you prefer a thicker sauce, remove a little bit of the sauce after you’ve reduced it by half, allow it to cool and shake it up in a sealed jar with about a T. of flour. Add into the sauce and cook for 3-5 minutes before finishing with the butter.
4. LAMB ROASTING: Preheat oven to 425°F on convection/bake if it’s available. Heat a large skillet over medium-high heat. Season the lamb racks with salt and pepper and brown them on all sides, fatty side first. Transfer lamb to a parchment-lined baking sheet and roast for 15-20 minutes or until the internal temperature reaches 120°F. If you prefer it medium, cook it until it reaches 125°-130°. Remove pan from oven and tent with foil, allowing it to rest for 5-8 minutes before cutting the chops individually and serving onto hot plates with a fresh blackberry for each serving. Do serve with a carb (rice, mashed potatoes, polenta or pasta) to soak up the sauce.
Per Serving: 735 Calories; 55g Fat (72.9% calories from fat); 23g Protein; 23g Carbohydrate; 4g Dietary Fiber; 116mg Cholesterol; 1197mg Sodium.

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