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Lorena Garcia’s Charred Grilled Rack of Lamb in a Wild Mushroom Passion Fruit Sauce recipe

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

Recipe: Lorena Garcia’s CharredGrilled Rack of Lamb
in a Wild Mushroom Passion Fruit Sauce

1 rack lamb French cut, 2 ribs portions
1 teaspoon extra virgin olive oil
1 pinch salt and fresh ground pepper to tasteWild Mushroom Passion Fruit Sauce: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
1/2 cup demi-glace
1/2 cup fresh passion fruit juice (strain the seeds)
1/4 cup SPLENDA® Sugar Blend
1/4 cup dry alcohol-free red wine
Salt and pepper to taste

  • Heat the olive oil, shallots, garlic,and wild mushrooms in a saucepan over medium high heat for approximately3 minutes.
  • Add the demi-glace, passion fruit juiceand alcohol-free red wine and let simmer for a few minutes. Addthe SPLENDA® Sugar Blend for Baking, let simmer for a fewminutes until some of the liquid has evaporated and all of theingredients 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 fewminutes until they reach the desired temperature. Place on themiddle of the plate.
  • Drizzle sauce and mushrooms over the rackof lamb.

    Makes 4 servings.

    Notes:

    • The lamb can be substituted by 3-4 ounceportions salmon or chicken and shrimp kabobs per person.
    • Cooking wine is a more common kitchenwine but using a non-alcoholic wine allows better control oversalt in your recipes.

    Nutritional Facts Per Serving (1/4 of recipe):Calories: 600; Calories from Fat: 320; Total Fat: 36g; SaturatedFat: 14g; Cholesterol: 95mg; Sodium: 1370mg; Total Carbs: 39g;Dietary Fiber: 2g; Sugars: 19g; Protein: 27g

    Exchanges per Serving: 3 Medium Fat Meats,2 Starches, 3 Fats.

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at www.splenda.com.


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    Cooking

    When she stayed at the Boca Raton Resort sweet plantain soup with queso fresco fritters; and lomo saltado with char-grilled papaya in a Huancaina puree. For dessert, there’s Cassis-berry shortcake in a condensed white chocolate-vanilla sauce. Thanksgiving is the biggest cooking holiday of the year and for most us, that means dessert. Whether it be a traditional pumpkin treat or a uniquely South Florida take on the holiday — Key lime anyone? — we want your recipes.

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