Herb Encrusted Rack of Lamb with Port Demi-Glace

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 (8 bone) lamb racks
  • 1 tablespoon olive oil
  • 2 tablespoons Dijon mustard
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh thyme
  • 1/4 cup chopped fresh oregano
  • Salt and pepper
  • Potatoes, recipe follows
  • Port Wine Demi-Glace, recipe follows
Directions
  • Preheat the oven to 450 degrees F.

  • Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.

  • Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.

Potatoes:
  • 4 potatoes, peeled

  • 1 bulb garlic, roasted

  • Salt and pepper

  • Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.

Port Wine Demi-Glace:
  • 1 cup port wine

  • 2 cups veal stock

  • Salt and pepper

  • In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews