- 1 rack lamb French cut, 2 ribs portions
- 1 teaspoon extra virgin olive oil
- 1 pinch salt and fresh ground pepper to taste
- Wild 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 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(R) 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.