Complimentary Recipe – Lamb Racks: Pan Seared with Wild Mushrooms 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Lamb Rack: 1 Custom Cut 8 Rib Iowa Lamb rack Ingredients: Iowa Lamb rack 1 Tablespoon Sea Salt 2 Tablespoons freshly ground Peppercorns 12 Tablespoons Olive Oil 8 Portobello mushrooms; washed, dried on paper towel and minced 8 Morels, washed, dried and minced 4 Sprigs Parsley; chopped 16 Sprigs fresh Mint; chop 4 sprigs keep 12 whole 4 Tablespoons Romano cheese; grated 1/4 Cup fresh Bread crumbs 4 Tablespoons Butter 3 Cups Red Wine 4 Cups Chicken Broth Bread Crumbs Preparing the Lamb: Trim off any excess fat and discard. Pat lamb with paper towels to dry. Rub lamb with 2 Teaspoons of olive oil Season with Sea Salt and freshly ground Pepper Preparation for Cooking: Preheat oven to 400 F Preheat cast iron or oven ready stainless pan on cook top burner over medium-high heat Add 1 Tablespoon olive oil and coat bottom and sides of pan Add Lamb and sear top side of rack until browned Place Lamb top side up in pan and place pan in preheated oven Roast for 10 minutes Preparing the Mushrooms: Heat sauté pan over medium-high heat Melt butter in pan and rotate to coat bottom Add Mushrooms and sauté until tender Drain liquid from pan and reserve Return pan to burner and continue to sauté until mixture is mostly dry Add 2 Tablespoons of Red Wine, mushroom liquid, parsley, and chopped mint Cook until liquid is reduced by half Add Romano cheese, stir and set aside Heat 1 tablespoon of butter in skillet until melted and hot Add Breadcrumbs and stir until slightly browned Set aside   Finishing the Lamb: Remove Lamb from oven. Top Lamb with Mushroom mixture Sprinkle on Bread crumbs and return to oven Reduce heat to 350F and roast for another 15 minutes Remove from oven and remove Lamb from pan Set lamb aside and cover to keep hot Deglaze pan with Red Wine and Chicken broth Reduce by 3/4 and strain Cut 2 rib portions from rack and place on serving platter Pour Wine and Chicken broth reduction over portions Garnish with sprigs of Mint and serve

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