Charred Grilled Rack of Lamb in a Wild Mushroom Passion Fruit Sauce:

Date Added: 21 Jan 2010
Listed in: Main Dish Cuisine

• 1 rack lamb French cut, 2 ribs portions *


• 1 teaspoon extra virgin olive oil


• 1 pinch salt and fresh ground pepper to taste


• 2 cups fresh wild mushrooms (Portobello, oyster, etc.)


• 1 teaspoon extra virgin olive oil


• 1 tablespoon minced shallots or red onion


• 1 tablespoon minced garlic


• ½ cup demi-glace


• ½ cup fresh passion fruit juice (strain the seeds)


• ¼ cup SPLENDA® Sugar Blend


• ¼ cup dry alcohol-free red wine *


• 1 pinch Salt and pepper to taste

Preparation Time 10 min | Cooking Time 12 min:
4 servings | 600 Calories | 27g Protein | 39g Carbohydrates | 36g Fat

Individual portions of lamb are served with sauteed wild mushrooms and a passion fruit and wine sauce.

• Heat the olive oil, shallots, garlic, and wild mushrooms in a saucepan over medium high heat for approximately 3 minutes.


• Add the demi-glace, passion fruit juice and alcohol-free red wine and let simmer for a few minutes. Add the SPLENDA® Sugar Blend for Baking, let simmer for a few minutes until some of the liquid has evaporated and all of the ingredients have blended in together.


• Place the racks of lamb on the grill, cook for 3 to 4 minutes, then flip them and cook them for a few minutes until they reach the desired temperature. Place on the middle of the plate.


• Drizzle sauce and mushrooms over the rack of lamb.

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