NYE Recipe: Aussie Rack of Lamb, Coffee Crusted w/ Champagne Bearnaise
As we draw closer to the end of the year, I start to think about all of the Love & Yum shared throughout…
From special time spent with family, to lots of delicious laughs with friends. I’ve made many new friends this year, most notably the amazing team and ambassadors at True Aussie. As a newbie to the group I was originally nervous to cook along such amazing chefs, but they welcomed me into the “family” and made me feel valued like never before. I’ve been so blessed to get to know them all, and to work with such a high quality delicious product. It’s been an #aussome year, full of fun and growth!
I cannot think of a better recipe to share to celebrate the year than this Aussie Rack of Lamb, crusted with Chicory Coffee and drizzled with delicious Champagne Bearnaise, made easily and quickly in a blender!
Happy & Healthy New Year!
What you’ll need:
- 1.5 lb Frenched rack of lamb
- 1 cup red wine
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
Chicory Coffee Rub:
- 1 cup chicory coffee (decaf) – Café Du Monde is the best!
- 1 tablespoon each: garlic powder, onion powder, Greek seasoning
- 1 teaspoon each: cinnamon, nutmeg, pink Himalayan salt, ground cloves, cayenne pepper & ground pepper
- ¼ cup of each coconut sugar & pure cocoa powder
Champagne Blender Béarnaise
- 1 bunch fresh tarragon
- 2 shallots, minced
- 1/4 cup champagne vinegar
- 1/4 cup champagne (or Prosecco/sparking wine)
- 3 egg yolks*
- 1 stick butter, melted
- Salt and freshly ground black pepper
Let’s get cookin’
- Simply rub all flesh of rack with Dijon mustard, then coat with chickory coffee rub (you may have some left over). Let sit at room temp for 30 minutes.
- Pre-heat oven to 300 degrees F. Heat cast iron skillet to medium-high heat. Melt 1 tbsp butter. Sear flesh of rack for 2 minutes per side. Reduce to low heat and pour in red wine to glaze pan and rack.
- Place rack in oven uncovered on lowest rack for 15 minutes.
- Prepare béarnaise. Sauté shallots, vinegar, champagne, and ½ of the tarragon. Let cool. Melt butter. Blend together saute and butter with salt & pepper, then add in the egg yolks and blend again.
- Flip rack reduce to 200 degrees F, and cook another 15 – 20 minutes or until meat thermometer reads 125 degrees in the thickest part.
- Let sit before cutting. Serve warm with generous amounts of béarnaise and a side of potatoes and kale or spinach.
Love & yum,
Lindsay “Mama” O’Neill