Lorena Garcias Charred Grilled Rack of Lamb in a Wild Mushroom Passion Fruit Sauce Recipe

Lorena Garcias Charred Grilled Rack of Lamb in a Wild Mushroom Passion Fruit Sauce Recipe

  • 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
  1. Heat the olive oil, shallots, garlic, and wild mushrooms in a saucepan over medium high heat for approximately 3 minutes.
  2. 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.
  3. 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.
  4. Drizzle sauce and mushrooms over the rack of lamb.
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