Name: Herb Encrusted Rack of Lamb with Port Demi-Glace
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
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; Salt and pepper; Potatoes, recipe follows; Port Wine Demi-Glace, recipe follows; 4 potatoes, peeled; 1 bulb garlic, roasted; Salt and pepper; 1 cup port wine; 2 cups veal stock; Salt and pepper

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:

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

Port Wine Demi-Glace:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Herb Encrusted Rack of Lamb with Port Demi-Glace

Potatoes:

Port Wine Demi-Glace:

Potatoes:

Port Wine Demi-Glace:

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