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

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

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  • Serves: 4
  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 22 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 4

Serving Size: 2 ribs, 1/2 cup sauce

Amount Per Serving
 
Calories:
600 
Calories from Fat:
320 
Total Fat:
36g 
Saturated Fat:
14g 
Cholesterol:
95mg 
Sodium:
1370mg 
Total Carbs:
39g 
Dietary Fiber:
2g 
Sugars:
19g 
Protein:
27g 

DIRECTIONS

  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® Sugar Blend, 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.

NOTE

The lamb can be substituted by 3-4 ounce portions salmon or chicken and shrimp kabobs per person.
Cooking wine is a more common kitchen wine but using a non-alcoholic wine allows better control over salt in your recipes.

INGREDIENTS

  • 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
  • 1 pinch Salt and pepper to taste

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