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Rack of Lamb - Herb Crusted Recipe


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     Rack of Lamb - Herb Crusted

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   1 hour
  Pinot Noir

1/8 C fresh parsley
1/8 C fresh oregano
1/8 C fresh rosemary
1/8 C fresh thyme
1/2 C fresh breadcrumbs
1 1/2 T garlic, minced
1/4 C + 2 T olive oil
1 T Dijon mustard
salt & pepper to taste
1 rack of lamb (about 2-2 lbs.)
2 med. shallots
1 cup dry red wine
2-1/2 teas. minced rosemary leaves
1 cup chicken broth
2 tablespoons butter
salt and ground black pepper

Pre-heat oven to 450 F. In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. Don't turn it to mush. Set aside.
In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan.
Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook 10-12 min. or an internal temp 135 for med. rare. Let rest 10 min., slice.
Sauce: Pour off all but 2tbsp of from skillet. Saute shallots until soft. Add red wine and rosemary. Increase heat, simmer until syrupy. Add broth, reduce until about 3/4 cup. S & P, add butter.
Serving Suggestions
Mashed potatoes and green beans.

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