Recipe courtesy of David Krog

Herb Encrusted Rack of Lamb with Port Demi-Glace

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 servings
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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

Port Wine Demi-Glace:

1 cup port wine 

2 cups veal stock

Salt and pepper


  1. Preheat the oven to 450 degrees F. 
  2. 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. 
  3. Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.


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

Port Wine Demi-Glace:

  1. 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.