June 25, 2008

You Asked for It; Alpine Village Rack of Lamb Rosemarie

Betty Markgraf, Milwaukee, requested the recipe for rack of lamb and the seasoning used on it from Alpine Village, 10401 N. Cedarburg Road (Highway 57) in Mequon. She called it "delicious, the best we ever had -- outstanding."

Stephen Petrie, chef and owner, sent the recipe. He said that he has been serving this recipe for a "long, long time" and that it's great served with a good bottle of wine. He said a Merlot is a good choice, but lots of other wines could be substituted.

Alpine Village Rack of Lamb Rosemarie

Makes 4 servings

4 pounds domestic rack of lamb, cleaned, skinned, frenched and cut into 1-pound sections

Coarse kosher salt to taste

1 teaspoon chopped garlic in oil (or to taste)

1 heaping teaspoon freshly cracked peppercorns

1 heaping teaspoon dried rosemary leaves, coarsely chopped or broken

1/2 of a 12-ounce bottle of Uncle Phil's Spicy Brown Mustard (Dusseldorf )

4 teaspoons butter, room temperature (divided)

12 ounces purchased beef "jus" or concentrated beef broth

Season lamb with salt, then pat tops of pieces of meat with the garlic. Combine peppercorns and rosemary and press over garlic.

Using an outdoor grill or broiler, sear pieces of meat on all sides until well browned.

Preheat oven to 375 degrees.

While meat is still rare inside, place in a 13-by-9-inch pan, or a slightly larger pan with sides. Thinly spread mustard over top and sides of racks.

Finish cooking in preheated oven about 15 minutes for medium- rare. Add about another 5 minutes for medium, another 5 for medium well, another 5 for well done.

Remove from oven and immediately put 1 teaspoon butter over each piece of lamb, then add jus or broth, stirring as you add it, to deglaze. Serve meat with broth on the side, your favorite vegetables and a great bottle of wine.

To request a recipe, write "You Asked for It," Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to [email protected] Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Past columns can be found at www.jsonline.com/entree/cooking. Column compiled by Joanne Kempinger Demski.

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