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Chef Derek Curzi’s Pan Seared Lamb Rack

BT Montreal | posted Monday, May 27th, 2019


  • 5 Quebec lamb chops
  • Salt and pepper
  • Canola oil
  • Cranberry red wine rosemary reduction
  • 50 g salted butter
  • 15g french shallots
  • ¬†75 ml red wine
  • 30g fresh cranberries
  • half sprig fresh rosemary


  1. Pan sear in canola oil the chops for 3 minutes on each side.
  2. Remove lamb and remainder of the oil, add butter and shallots and sweat until golden brown.
  3. Add fresh cranberries, and rosemary, deglaze with red wine and add the demi glace, reduce for 3 minutes.